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Corn Relish

Yield 8 half pints


  • About 18 ears fresh corn
  • 7 quarts water
  • 1 small head cabbage, chopped
  • 1 cup chopped onion
  • 1 cup chopped, seeded green pepper
  • 1 cup chopped, seeded sweet red pepper
  • 1 to 2 cups sugar
  • 2 tablespoons dry mustard
  • 1 tablespoon celery seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon salt
  • 1 tablespoon ground turmeric
  • 1 quart white vinegar
  • 1 cup water

How to Make It

  1. Remove husks and silk from corn just before cooking. Bring 7 quarts water to a boil in a stainless steel stockpot; add corn. Return to a boil; boil 5 minutes. Drain.

  2. Cut corn from cob to measure about 2 quarts. Combine corn kernels and remaining ingredients in stockpot. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring frequently.

  3. Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 15 minutes.

Oxmoor House Homestyle Recipes