RECIPE AND PHOTO SUBMITTED BY: Irma Gillispie-Hull a member of my facebook group called Ultimate Country Canning and Preserving
Corn Relish
4 cups cooked corn kernels (about 8 ears)
2 cups diced red & green sweet bell peppers ( about 2 large)
3/4 cup diced celery (about 2 stalks)
1/2 cup chopped onion ( about 1 small )
2 cups white vinegar
2/3 cup sugar
1 Tbsp salt
1 Tbsp dry mustard
1 teas celery seed
1 teas ground turmeric
6 ( 8oz) half pint jars
Combine vinegar, sugar & salt in a large saucepan.
Bring to a boil, stirring to dissolve sugar. Add corn, peppers, celery,
onion, mustard, celery seed & turmeric.Bring back to a boil, Reduce heat &
simmer 15 mins stirring often. Pack relish into jars, adjust lids & boil in hot water bath 15 mins.
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