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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Mellows significantly after a few months. Improves with age. Ingredients:
18 ears corn, fresh (yield 8 cups cut) |
4 cups celery, chopped |
2 cups sweet red peppers, chopped |
2 cups green bell peppers, chopped |
1 cup onion, chopped |
2 cups sugar |
2 cups vinegar |
2 tablespoons salt |
2 teaspoons celery seeds |
1/4 cup flour |
2 tablespoons dry mustard, ground |
1 teaspoon turmeric, ground |
Directions:
1. Husk and cook corn in boiling water 5 minutes.
2. Plunge in cold water, then drain.
3. Cut corn from cob, but do not scrape.
4. In large saucepan, combine celery, peppers, onion, sugar, vinegar, 2 cups water, salt and celery seed.
5. Bring to boil, boil 5 minutes.
6. Blend flour, mustard, and turmeric with 1/2 cup cold water.
7. Add flour mixture and corn to boiling mixture.
8. Return to boiling and cook 5 minutes, stirring.
9. Pack into 1/2 pint jars, leaving 1/2 inch headspace.
10. Adjust lids and process in boiling water bath 15 minutes after return to boiling.
11. Remove and cool.
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