Corn Relish

Preparation info

  • Difficulty

    Medium

  • Yield:

    3 Pints

    .

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 8 ears cooked corn
  • ½ pound cabbage, finely chopped (about 2 cups)
  • 1 cup finely chopped onion
  • ½ cup chopped celery
  • 2 tablespoons finely chopped fresh ginger, or more
  • 2 cups chopped, cored, seeded sweet red and green peppers
  • 2 tablespoons dry mustard
  • 2 tablespoons salt, if desired
  • 1 teaspoon Freshly ground black pepper
  • 2 teaspoons turmeric
  • 1 teaspoon celery seeds
  • teaspoons mustard seed
  • ¾ cup water
  • 2 cups distilled white vinegar
  • 1 whole dried red chili pepper
  • 1 cup sugar

Method

  • Slice and scrape the kernels from the cob. There should be at least 4 cups.
  • Combine the corn with the remaining ingredients in a saucepan and bring to the boil, stirring. Cook 20 minutes. Remove and discard the dried red pepper.
  • Pack the relish boiling hot into 6 hot half-pint jars or 3 hot pint jars, leaving ¼-inch space at the top before capping. Process in a boiling-water bath for 10 minutes.