Corn Relish

* Exported from MasterCook II *

CORN RELISH

Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Uncommon Recipes Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ears corn
2 stalks celery
2 green bell peppers
2 red bell peppers
1 large onion
1 tablespoon celery seed
1 tablespoon salt
1 tablespoon turmeric
1 tablespoon mustard seed
1 tablespoon dry mustard
2 cups water
2 cups white vinegar
1 cup sugar

In a kettle large enough to hold the corn, bring water to a boil. Remove the
husks and silk from the corn and add the corn, all at one time, to the
boiling water. Cook for 5 minutes. While the corn cooks prepare a large bowl
of ice water. When the corn is cooked, remove the ears from the boiling
water and immediately plunge them into the ice water to stop the cooking.

When cool, remove from the water and cut the kernels from the cobs. You
should have about 2 quarts of kernels for this recipe.

Chop the celery, green and red peppers, and onion into very small pieces. In
a large kettle combine the corn kernels, chopped vegetables, spices, water,
vinegar, and sugar. Bring to a boil and then reduce heat and cook,
uncovered, for 20 minutes. Stir from time to time. This will make a thinnish
sort of liquid with the relish. If you preper a thickened sauce, simply
combine 2 Tbsp flour with 1/4 cup water and mix until lump-free (the easiest
way is to put flour and water in a small jar put on a screw top lid and
shake vigorously) then add the flour-water combination to the boiling relish.

Process in a boiling water bath for 15 minutes.

YIELD: about 6 pints

- - - - - - - - - - - - - - - - - -