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.

TIA

"Arri London" > wrote in message
...
> 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.
>
> TIA

Yum city.

On Tue, 30 Oct 2007 00:52:44 GMT, "JoeSpareBedroom"
> wrote:

>"Arri London" > wrote in message
...
>> 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.
>>
>> TIA
>
>Yum city.
>

LOL It is one of those things that shows up on pot luck tables, but
I've had a few that were tasty.

Lou

"Lou Decruss" > wrote in message
...
> On Tue, 30 Oct 2007 00:52:44 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"Arri London" > wrote in message
...
>>> 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.
>>>
>>> TIA
>>
>>Yum city.
>>
>
> LOL It is one of those things that shows up on pot luck tables, but
> I've had a few that were tasty.
>
> Lou

Made right, it's not too sweet. I love the stuff, but for some reason, it's
never in my top 100 things to make at home. I have no idea why.

Arri London > wrote in :

> 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.
>
> TIA

I like this one--raw and tasting slightly of curry:

*<----------------------------------
4 ears of corn
1 red bell pepper, sliced and seeded
4 green onions, thinly sliced
¾ cup white wine vinegar
½ cup water
¼ cup sugar
3 Tbsp. kosher salt
4 cloves garlic
2 tsp. curry powder

Cut each ear of corn in half and, using a sharp knife, cut the kernels
from the ears as close to the core as possible. Discard ears and put
kernels in a large non-reactive bowl.

Place the bell pepper in the food processor and pulse until finely
chopped; add to the corn with the green onions.

In a small saucepan over medium, heat the vinegar, water, sugar, salt,
garlic and curry powder. Bring to a boil and reduce for 5 minutes.

Pour this over the raw corn, allow to cool slightly, then refrigerate
until ready to use.

*<----------------------------------

Mark.
--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

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:

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

"Mark P. Nelson" > wrote in message
...
>
> I like this one--raw and tasting slightly of curry:
>
> *<----------------------------------
> 4 ears of corn
> 1 red bell pepper, sliced and seeded
> 4 green onions, thinly sliced
> ¾ cup white wine vinegar
> ½ cup water
> ¼ cup sugar
> 3 Tbsp. kosher salt
> 4 cloves garlic
> 2 tsp. curry powder
>
> Cut each ear of corn in half and, using a sharp knife, cut the kernels
> from the ears as close to the core as possible. Discard ears and put
> kernels in a large non-reactive bowl.
>
> Place the bell pepper in the food processor and pulse until finely
> chopped; add to the corn with the green onions.
>
> In a small saucepan over medium, heat the vinegar, water, sugar, salt,
> garlic and curry powder. Bring to a boil and reduce for 5 minutes.
>
> Pour this over the raw corn, allow to cool slightly, then refrigerate
> until ready to use.
>
> Mark.


I like this recipe. Not too much sugar in it, as good corn is sweet enough.
Thanks for posting.
Dee Dee

Sqwertz > wrote in news:lf9xbcedtn2s
:

> On Tue, 30 Oct 2007 01:45:09 GMT, Mark P. Nelson wrote:
>
>> I like this one--raw and tasting slightly of curry:
>>
>> *<----------------------------------
>> 4 ears of corn
>> 1 red bell pepper, sliced and seeded
>> 4 green onions, thinly sliced
>> ¾ cup white wine vinegar
>> ½ cup water
>> ¼ cup sugar
>> 3 Tbsp. kosher salt
>> 4 cloves garlic
>> 2 tsp. curry powder
>
> That looks really salty.
>

The amount of salt called for raised my eyebrows when I saw it too, but it
doesn't *taste* too salty.

Mark.

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

Little Malice wrote:

> 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:
>
> 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.

Thanks for the recipes.

Becca

In article >, Arri London >
wrote:

> 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.
>
> TIA

I do. Every August. { Exported from MasterCook Mac }

Corn Relish

Recipe By: Barb Schaller post to r.f.cooking, 10/30/2007
Serving Size: 4-5 pints

10 large tender ears of corn
1 green pepper minced
1/2 red pepper minced (1/2 to 1)
1 large yellow onion minced
2 teaspoons salt
3/4 teaspoon celery seeds
1 1/4 teaspoons dry mustard
1 1/3 cups cider vinegar
1 cup sugar
1/2 teaspoon turmeric

Cut corn kernels from cobs. Combine the corn kernels with remaining
ingredients in a large pot and bring to a boil. Turn heat to low and
simmer for a half hour. Pour into hot, sterilized preserving jars,
cover, and seal. Process in a boiling water bath for 20 minutes.
Yield: About 4 pints.

----------
Notes: (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994,
2001, 2006; several other ribbons as well, since 1983)
____

You can reduce the amounts proportionately and simply store in the
fridge for a long time.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

One time on Usenet, Becca > said:
> Little Malice wrote:
>
> > 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:
> >
> > Best Corn Relish

<snip>

> Thanks for the recipes.

No problem, glad to share. Gramma was never fussy about giving out
recipes and she loved to cook (and did it well)...

--
Jani in WA

"Mark P. Nelson" wrote:
>
> Arri London > wrote in :
>
> > 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.
> >
> > TIA

Thanks! That sounds good and I like curry!

>
> I like this one--raw and tasting slightly of curry:
>
> *<----------------------------------
> 4 ears of corn
> 1 red bell pepper, sliced and seeded
> 4 green onions, thinly sliced
> ¾ cup white wine vinegar
> ½ cup water
> ¼ cup sugar
> 3 Tbsp. kosher salt
> 4 cloves garlic
> 2 tsp. curry powder
>
> Cut each ear of corn in half and, using a sharp knife, cut the kernels
> from the ears as close to the core as possible. Discard ears and put
> kernels in a large non-reactive bowl.
>
> Place the bell pepper in the food processor and pulse until finely
> chopped; add to the corn with the green onions.
>
> In a small saucepan over medium, heat the vinegar, water, sugar, salt,
> garlic and curry powder. Bring to a boil and reduce for 5 minutes.
>
> Pour this over the raw corn, allow to cool slightly, then refrigerate
> until ready to use.
>
> *<----------------------------------
>
> Mark.
> --
> While I'll admit that anyone can make a mistake once, to go on making
> the same lethal errors century after century seems to me nothing short
> of deliberate.--V.

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

Janet wrote:
>
> "Arri London" > wrote in message
> ...
> > 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.
> >
> > TIA
>
> I used to make it a lot.

Thanks! The combination of red and green peppers seems to be a constant
among relishes.

>
> I think this is the recipe I used. It's from _Aunt Freddy's Pantry_ by Lee
> Bailey
>
> 20 ears corn
> 3/4 cup salt
> 2 1/2 cups sugar
> one 1.12 oz tin dry mustard
> 1 tablespoon turmeric
> 2 quarts white vinegar
> 1 medium cabbage, sliced (about 3 cups)
> 1 1/2 cups chopped green bell pepper
> 1 1/2 cups chopped sweet red pepper
> 6 large onions, chopped
> 1 4-oz jar pimientos, drained and chopped
> 4 red hot peppers, seeded and chopped
> 6 to 8 celery ribs, chopped (about 2 cups)
>
> Cut the corn off the cobs. In a very large pot, combine everything but the
> vegetables and bring to a boil over medium heat. Add all of the vegetables,
> reduce the heat, and simmer for 45 minutes.
>
> Pack into hot, clean jars and fill with the liquid, leaving 1/4 inch
> headspace, and seal. Process for 15 minutes in a boiling water bath. (Or
> sterilize the jars if you don't want to process it.) Makes about 10 pints.
>
> It wasn't one of those very sweet relishes. I probably left out the
> pimiento, since I don't like it and there's red pepper in the recipe anyway.

Melba's Jammin' wrote:
>
> In article >, Arri London >
> wrote:
>
> > 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.
> >
> > TIA
>
> I do. Every August. { Exported from MasterCook Mac }

Thanks! Also sounds good.
>
> Corn Relish
>
> Recipe By: Barb Schaller post to r.f.cooking, 10/30/2007
> Serving Size: 4-5 pints
>
> 10 large tender ears of corn
> 1 green pepper minced
> 1/2 red pepper minced (1/2 to 1)
> 1 large yellow onion minced
> 2 teaspoons salt
> 3/4 teaspoon celery seeds
> 1 1/4 teaspoons dry mustard
> 1 1/3 cups cider vinegar
> 1 cup sugar
> 1/2 teaspoon turmeric
>
> Cut corn kernels from cobs. Combine the corn kernels with remaining
> ingredients in a large pot and bring to a boil. Turn heat to low and
> simmer for a half hour. Pour into hot, sterilized preserving jars,
> cover, and seal. Process in a boiling water bath for 20 minutes.
> Yield: About 4 pints.
>
> ----------
> Notes: (State Fair Blue Ribbon Winner, 1983-84, 1986-87, 1990, 1994,
> 2001, 2006; several other ribbons as well, since 1983)
> ____
>
> You can reduce the amounts proportionately and simply store in the
> fridge for a long time.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted to
> http://www.jamlady.eboard.com; 10-16-2007