Categories: pickles- relish

Ingredients

• about 18 ears fresh corn
• 7 quarts water
• 1 small bead cabbage, chopped
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped sweet red pepper
• 1 to 2 cups sugar
• 2 Tbsp. dry mustard
• 1 Tbsp. celery seeds
• 1 Tbsp. mustard seeds
• 1 Tbsp. salt
• 1 Tbsp. ground turmeric
• 1 quart vinegar (5% acidity)
• 1 cup water

Directions

1. Remove husks and silks from corn just before cooking. Bring 7 quarts of water to a boil; and corn. Bring water to a second boil; boil 5 minutes. Cut corn from cob, measuring about 2 quarts of kernels.
2. Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil.
3. Pack into hot sterilized jars, leaving 1/4 inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath for 15 minutes.

4. makes about 6 pints

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