Corn Relish form the "Pickles & Relishes book pg 116"
Corn relish
8 cups raw corn cut from the Cob
3 cups chopped onions
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
3 cups cider vinegar (we used 1 cup cider and 2 cups white)
¾ cup packed brown sugar
1/2 cup white corn syrup (substituted with ½ cup white sugar)
7 teaspoons pickling salt
1 tablespoon dry mustard
Mix all the ingredients thoroughly cover and boil for 15 minutes stirring often. Pour into clean hot pint jars leaving 1/2 inch headspace. Seal. Process in a boiling water bath canner for 15 minutes.
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