Corn Relish
Ingredients
20 ears tender corn or 2 1/2 quart frozen whole kernel corn, (thawed)
1 1/4 C. chopped onions
1 C. chopped green bell peppers
1 C. chopped red bell peppers
1 C. chopped celery
2 2/3 C. white vinegar
2 C. water
1 1/2 C. sugar
4 1/2 tsp. mustard seeds
1 Tbsp. salt
1 tsp. celery seeds
1/2 tsp. ground turmeric
Cooking Instructions
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
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)