Recipe for Tangy Corn Relish 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6 -7 pint
Ingredients:
Amount Ingredient
10 lrg ears tender corn, or the equivalent (about 8 cups)
of drained canned corn
2 x green peppers (capiscum) seeded and diced
2 x red peppers (capiscum) seeded and diced
2 lrg sweet onions, peeled and minced
1 tbl salt
3 tbl mixed pickling spices
1 tbl crushed red pepper(or to taste - some like it more or less spicy)
1/2 tsp turmeric
About 2 cups cider vinegar (enough to just immerse the vegetables when simmering)
Instructions:
Instructions: Cut the corn kernels from the cobs with a sharp knife (or open and drain the canned corn!) Bring the vinegar and sugar and spices to a boil in a large non-reactive pot, and add the corn, peppers, and onions. Bring back to a boil, and simmer for 2-3 minutes - the original recipe called for about 1/2 hour, but I find it best to cut that way down - the vegetables stay crisper that way. Ladle the relish into hot sterilized pint jars, cover with sterilized lids, and process in a water bath to seal. Or just refrigerate the finished relish in the sterilized jars - it will keep for at least 2-3 weeks, and may be gone by then!

Makes about 6-7 pints.

Happy holidays to all Recitopians, and our dear Chef!

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Tangy Coleslaw with Cooked Dressing   ::   Tangy Corn Salad Mold   ...