 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
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 |
Directions:
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.
|
|