Corn relish?
Little Malice wrote:
>
> One time on Usenet, Arri London > said:
>
> > Anyone make this often?
> >
> > Got a few recipes and can't decide which one to try. Looking for
> > something not exceptionally sweet; other than that open to suggestions.
>
> I don't make or eat corn relish, but my dad loves my gramma's
> recipe. Unfortunately, as I was going through her handwriten
> cookbooks, I found two of them, and I don't know which was her
> usual:
Thanks. They both look great!
>
> Best Corn Relish
>
> 10 12 ears of corn
> 1 C. chopped sweet red pepper
> 1 C. chopped green pepper
> 1 C. chopped celery
> 1-1/4 C. chopped onion
> 1-1/2 C sugar
> 1-1/2 T. mustard seed
> 1 T. celery seed
> 1 qt. white vinegar
> 3/4 C water
> 1-1/2 tsp. dry mustard
> 1 T. salt
> 1/2 tsp tumeric
>
> Boil corn for 3 minutes, dip in cold water, drain and cut
> kernels from cob. Combine all ingredients, and boil 20
> minutes, serve hot.
>
> Corn Relish
>
> 2 qts. raw corn cut from cob
> 2-1/2 C. chopped onion
> 3/4 C. chopped sweet red pepper
> 3/4 C. chopped green pepper
> 1 qt. chopped celery
> 2 T. celery seed
> 3/4 C firmly packed brown sugar
> 1/2 C. corn syrup, light or dark
> 2 T. salt
> 1 tsp tumeric
> 1 T mustard seed
> 3 C. cider vinegar
>
> Combine all ingredients it a deep kettle & mix well. Cover; bring
> to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
> Ladle into hot jars seal. Set jars on wire rack in deep kettle with
> boiling water to cover tops of jars. Cover, boil 30 minutes counting
> time when active boiling resumes. Yield 4 pints.
>
> --
> Jani in WA
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