Categories: pickles-relish-chutney

Ingredients

• 1/2 cup sugar
• 1 Tbsp. turmeric
• 2 17 oz. cans whole kernel corn, drained
• 1 16 oz. can tomatoes, cut up
• 2 cups chopped onion
• 2 cups chopped, peeled cucumber
• 2 cups chopped green pepper
• 1 cup chopped celery
• 1 cup vinegar
• 2 tsp. mustard seed
• 1/4 tsp. dried hot red pepper, crushed
• 2 Tbsp. cornstarch

Directions

1. In 8 to 10 quart kettle mix sugar, turmeric, and 2 Tbsp. salt. Add vegetables, vinegar, and seasonings. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Stir 1/4 cup cold water into cornstarch; blend well. Add to vegetable mixture. Cook and stir about 3 minutes or until slightly thickened. Pack hot relish into hot, clean half-pint jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath 15 minutes (start timing when water returns to boiling).

2. makes 8 half-pints.

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