Corn Relish Recipe
Print recipe | Serves | 7-8 pints |
I adapted this corn relish recipe from an old Betty Crocker Cookbook, and it has become my favorite savoy side dish/condiment to make (and eat for that matter).
Ingredients
- 10-12 Ears corn
- 1 cup sugar
- 3 Tablespoons flour
- 1 heaped tablespoon Kosher salt
- 1/2 Teaspoon ground tumeric
- 2 Teaspoons mustard (dry or Dijon-type)
- 3 Cups white vinegar ((5-6% acidity))
- 3 onions (finely chopped)
- 3-4 sweet peppers (roasted (optional) , and chopped)
Directions
| Step 1 | |
| Boil water, add ears of corn, cook until tender about 3-5 minutes | |
| Step 2 | |
| Cool corn, and then slice from the cob, reserve corn kernels in a stock pot or dutch oven. Mince peppers and onions, and add to corn. | |
| Step 3 | |
| Mix sugar, flour, salt, mustard and turmeric, add vinegar. | |
| Step 4 | |
| Heat mixture to a simmer, whisk until fully incorporated. | |
| Step 5 | |
| Add mixture to corn and stir and heat to simmer. | |
| Step 6 | |
| Cook for 15 -20 minutes until relish thickens. | |
| Step 7 | |
| Add mixture to sterilized jars, leaving 1/4 head space and seal and process in water bath for 15 minutes. | |
| Step 8 | |
| Cool, and test lids by making sure they are tight and inverted in the middle. | |