Hot Corn Relish

Hot Corn Relish

• 2 quarts sweet corn kernels
• 4 cups chopped cabbage
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 12oz. jar diced jalapenos (or fresh jalapenos as desired)
• 1 cup white sugar
• 2 tablespoons ground dry mustard
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 quart apple cider vinegar
• 1 cup water

Directions

In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.


Immediately pack mixture in hot, sterile jars. Seal and process in hot water bath for 15 minutes. 


Yield 6 - 7 pints

Amish Corn Relish

Amish Corn Relish

5 c. corn
1½ c. sugar
3 T. flour
2 T. pickling salt
2 t. dry mustard
1 small head cabbage
1 t. ground turmeric
3 c. white vinegar
3 medium onions
2 sweet red peppers
1 green pepper


Directions


 Cut corn off of cob and boil in small amount of water for 3 minutes. Measure 5 c. of this corn without the water. Mince onions, peppers and cabbage. Mix sugar, flour, salt, mustard and turmeric in dutch oven. Stir in vinegar. Heat to boiling. Add vegetables. Simmer uncovered for 25 minutes. Immediately pack mixture in hot, sterile jars. Seal and process in hot water bath for 15 minutes. 
Makes 5-6 pints.