Recipe number 18011 is

Corn Relish (La Times)

The ingredients are:
20 Ears tender corn, -=OR=- 2 1/2 qt -Frozen whole kernel corn, (thawed) 1 1/4 cup Chopped onions 1 cup Chopped green bell peppers 1 cup Chopped red bell peppers 1 cup Chopped celery 2 2/3 cup White vinegar 2 cup Water 1 1/2 cup Sugar 4 1/2 tsp Mustard seeds 1 tbsp Salt 1 tsp Celery seeds 1/2 tsp Ground turmeric

The recipe yield is:
1 Servings

Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes, then quickly dip in cold water. Cut kernels from cobs. Measure 2 1/2 quarts cut corn. Combine corn with onions, green and red bell peppers, celery, white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized jars, leaving 1/4-inch head space. Make sure vinegar solution covers vegetables. Adjust lids and process in boiling water bath 15 minutes. Makes 6 to 7 pints (C) 1992 The Los Angeles Times Posted by Karen Mintzias in Intercook

Relishes; Vegetables

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