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By Pat Lawson on Tuesday, January 14, 2014 at 8:43pm

* 9 ears corn
* 1 qt. vinegar
* 1 cup sugar
* 1 tsp. salt
* 1? Tbsp. dry mustard
* 1 tsp. turmeric
* 1 medium head cabbage
* 2 medium onions, chopped
* 3 red peppers
* 2 green peppers

Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains from the cob. Chop the cabbage, onion and peppers into small pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add the corn and vegetables and boil until tender, 20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. This makes about 8 pints.

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