Name: Bantam Corn Relish
Yield: Makes about 4 pints
Ingredients: 10 large (or 15 small) ears tender young corn; 1 green pepper, seeded and minced; 1/2 red pepper, seeded and minced; 2 large yellow onions, peeled and minced; 2 teaspoons salt; 3/4 teaspoon celery seed; 1 1/4 teaspoons dry mustard; 1 1/3 cups cider vinegar; 1 cup sugar; 1/2 teaspoon turmeric

Recipe information

Yield
Makes about 4 pints

Ingredients

10 large (or 15 small) ears tender young corn

1 green pepper, seeded and minced

1/2 red pepper, seeded and minced

2 large yellow onions, peeled and minced

2 teaspoons salt

3/4 teaspoon celery seed

1 1/4 teaspoons dry mustard

1 1/3 cups cider vinegar

1 cup sugar

1/2 teaspoon turmeric

Preparation

Scrape the corn kernels from the cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer the mixture for 1/2 hour. Pour into hot, sterilized preserving jars, cover and seal.

TagsCondiment Corn Vegetable Bell Pepper Onion Root Vegetable Side Dinner Lunch Nut Free Gluten Free Dairy Free Vegetarian Vegan Simmer Summer Fall House & Garden

Recipe notes

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