Categories: chutney, pickles, relish

Ingredients

• 1 cup green tomatoes, cored, finely chopped
• 3 tsp. un-iodized salt
• 2 ears corn, husked
• 3 cups sweet red peppers cored, seeded and finely chopped
• 1/2 cup onion, finely chopped
• 3/4 cup cider vinegar
• 3/4 cup light corn syrup
• 2 Tbsp. sugar
• 1 Tbsp. yellow mustard seed
• 2 inch stick cinnamon
• 1/2 tsp. celery seed
• 1/4 tsp. ground ginger
• 1//8 tsp. ground turmeric
• 5 whole cloves

Directions

1. In a small bowl sprinkle the tomato with 1 teaspoon of the salt; let stand 30 minutes. Cover corn with boiling water; boil rapidly for 2 minutes; drain. Rinse with cold water. Cut corn from cobs in whole kernels to equal about 1 cup.
2. In a 6 to 8 quart saucepot turn the corn, pepper and onion; drain all liquid from tomato and add with vinegar, corn syrup, sugar, mustard seed, remaining 2 tsp. salt, cinnamon , celery seed , ginger and turmeric, stir well.
3. Over medium heat, stirring occasionally, bring to a boil; then cook gently, stirring occasionally, until vegetables look cooked and the liquid is very slightly thickened, about 15 minutes.
4. Remove from heat and let stand 15 minute for flavors to blend. Remove cinnamon stick. Bring to a boil. At once, ladle into clean, hot jars leaving 1/4-inch headspace and putting a clove in each jar; wipe jar edges with a damp cloth. Seal, following jar manufacturer’s directions. Place jars in a water bath canner or on a rack in a large saucepot. Add hot water to cover jars by at least 1 inch. Bring water to a boil, then keep at a gentle steady boil to process for 20 minutes. Remove jars to a wirem rack to cool. Store in a cool dark place.

5. makes 5 half-pint jars

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