Directions:
- Place the corn, onions, and bell pepper in a heavy-bottomed saucepan.
- In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved.
- Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat.
- Turn the heat down to medium-low and simmer, uncovered, for about 1 hour, until the liquid has just evaporated and the relish has an attractive sheen; be careful not to allow it to burn.
- Let the relish cool.
- Add the parsley and mix well.
- Serve immediately or cover the bowl and keep refrigerated until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.47 Kcal (1195 kJ) | ||
| Calories from fat | 13.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Sodium | 891.03mg | 37% | |
| Potassium | 519.34mg | 11% | |
| Total Carbs | 58.49g | 19% | |
| Sugars | 22.25g | 89% | |
| Dietary Fiber | 5.83g | 23% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.3mg | 57% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 92.06 Kcal (385 kJ) | ||
| Calories from fat | 4.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 2% | |
|---|---|---|---|
| Sodium | 287.34mg | 37% | |
| Potassium | 167.48mg | 11% | |
| Total Carbs | 18.86g | 19% | |
| Sugars | 7.17g | 89% | |
| Dietary Fiber | 1.88g | 23% | |
| Protein | 2.05g | 13% | |
| Vitamin C | 9.8mg | 51% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 3.3mg | 57% | |
| Calcium | 10.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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