Southern Corn Relish

[Guest guest]

Southern Corn Relish

 

2 1/2 cups apple cider or distilled white vinegar

1 3/4 cups granulated sugar

2 tablespoons pickling salt

2 teaspoons dry mustard

1 1/2 teaspoons turmeric

1 teaspoon celery seed

6 cups fresh corn kernels, cut from the cob

2 cups minced green cabbage

2 cups minced onion

1 cup minced green bell pepper

1 cup minced red bell pepper

1 cup minced celery

1 jalapeno pepper, minced, optional

 

Combine vinegar, sugar, salt, mustard, turmeric and celery seed in large pot.

Heat, stirring, until sugar and salt are dissolved. Add corn and remaining

ingredients. Bring to simmer over moderate heat, stirring occasionally. Simmer,

uncovered, 30 to 40 minutes, until vegetables are tender and mixture has

slightly thickened.

Using slotted spoon, immediately fill hot pint or half-pint jars with

vegetables. Cover with cooking liquid, leaving inch headspace. Carefully run

nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar

tops and threads clean. Put hot lids on jars and screw bands on firmly. Process

pints or half-pints in boiling water canner for 15 minutes.

Makes about 5 pints or 10 half-pints.