Corn Relish

12 ingredients
3 steps

Ingredients

  • 8 cups Fresh Corn Cut From Cob
  • 3 cups Chopped Celery
  • 3 cups Chopped Bell Peppers, Green, Red, And/or Yellow
  • 1 cup Chopped Onion
  • 2 cups White Vinegar
  • 1-3/4 cup Sugar
  • 1-1/2 Tablespoon Celery Salt
  • 1/2 cups White Vinegar
  • 1/3 cups All-purpose Flour
  • 1 teaspoon Ground Turmeric
  • 2 Tablespoons Dry Mustard
  • 1 cup Chopped Cilantro

Directions

  1. 1
    In a medium stock pot, bring to a boil the 8 cups corn with 2 cups of water. Once it is boiling, cover and let simmer for about 10 minutes or until corn begins to get a little tender.
  2. 2
    Add remaining vegetables along with the 2 cups of vinegar, sugar, and celery salt. Bring back to a boil and boil for 5 minutes, uncovered, stirring as needed.
  3. 3
    Make a slurry of the remaining 1/2 c. vinegar, flour, turmeric, and mustard. Add to corn mixture, and continue to heat until mixture becomes bubbly. Quickly mix in the cilantro and immediately pour into 7 prepared pint jars, but leave about 1/2 inch headspace. Process in a water bath canner for 15 minutes. Place on a towel to dry and cool. Store.

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