Recipe for SUPER easy-to-make Corn Relish!
While I was off last week, I got a lot of my pickling and such done. I'm well stocked with mustard beans, mustard pickles, applesauce, icicle pickles, and corn relish (doing my beets next week!). It was the first time I made corn relish, and, wow, did it ever turn out well! I actually had to take the open bottle of corn relish out of Brett's hands so I could have some with my supper -- he loved it so much, he was hogging it!
So, I thought I'd share my Aunt Mary's recipe:
4 cups cooked corn (you can use frozen or canned corn)
1 green pepper, chopped
1 sweet red pepper, chopped
1 medium onion, chopped
1/2 cup chopped celery
1/2 teaspoon table salt
2 1/4 cups sugar
2 1/4 cups white vinegar
1/2 teaspoon celery seed
1 teaspoon dried mustard powder
1 tablespoon corn starch or 1/4 cup flour
1/2 teaspoon turmeric
2 tablespoons water (1/2 cup water if you're using flour)
Put the first nine ingredients in a large pot. Stir, and bring to a boil over medium to high heat, stirring often. Reduce heat and simmer, uncovered for 10 minutes, stirring occasionally. Mix the last 4 ingredients in a bowl (I put those last 4 ingredients in a jar, snapped the cover on tight, and shook the heck out of it for a couple of minutes -- great way to prevent lumps!), and stir into simmering veggies. Continue to stir as it comes back to a boil and thickens. Pour into hot sterilized jars to within 1/4 inch of top. Seal. (If you're new to canning & preserving, just google for info. There are tons of websites with tips on bottling pickles and such).
I doubled the recipe, and got roughly 20-250 ml bottles. It was very easy to make, with the most time consuming part being the chopping of veggies. And, the best part is my family LOVES it!
If you decide to try out the recipe, I'd love to know what you think! I'd offer you a bottle of mine, but, my family's already put a big dent in my inventory, lol.