This corn relish is very vinegary. I never add the sugar often called for in corn relishes because I use not only sweet modern varieties of corn, but local Wadmalaw Sweet onions as well. Use the sweetest corn and onions you can find to make this relish and make a small batch the first time around. Small batches not only are easier to handle but also are easier to season to taste.
Serve this condiment with poultry, tossed into salads, or with beans and rice.
Put everything but the mustard, turmeric, and corn in a nonreactive pot and simmer for about 5 minutes. Put the mustard and turmeric in a small bowl or teacup and mix together with some of the hot liquid from the pot, then add the mixture to the pot along with the corn. Bring to a boil, then reduce the heat and simmer for another 5 minutes.
Pack the mixture into sterilized jars, seal, and process in a boiling water bath for 10 minutes.
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