For a side dish that’s deliciously out of the ordinary, look no further than this corn relish recipe!
Note: this is an adaptation of a recipe found in The Southern Heritage Gift Receipts Cookbook.
- 9 cans of corn (or, seasonally, 18 ears of fresh corn)
- 7 quarts of water
- 1 chopped small head of cabbage
- 1 cup of chopped onion
- 1 cup of chopped, seeded green pepper
- 1 cup of chopped, seeded sweet red pepper
- 1 ½ cups of sugar
- 2 tablespoons of dry mustard
- 1 tablespoon of celery seeds
- 1 tablespoon of mustard seeds
- 1 tablespoon of salt
- 1 tablespoon of ground turmeric
- 1 quart of white vinegar
- 1 cup of water
- If using ears of corn, be sure to remove the husks and the silk just before cooking.
- Bring 7 quarts of water to a boil in a stockpot preferably made of stainless steel.
- Add in the corn and allow it to boil for 5 minutes, then drain.
- Cut the corn from the cob to measure about 2 quarts. If using canned corn, proceed to step 5.
- Combine the corn kernels and the remaining ingredients in the stockpot. Allow to boil until just bubbling.
- Reduce the heat and allow the mixture to simmer, uncovered, for 20 minutes while stirring frequently.
- Quickly ladle the resulting corn relish into hot, sterilized jars, leaving a ½-inch space at the top.
- Remove the air bubbles, and tightly cover with metal lids.
- Process the jars in a bath of boiling water for 15 minutes, allow to cool, then serve according to preference.
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