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Iowa Corn Relish
I've been making colorful, crunchy corn relish for more than 30 years, and my family never tires of it. It's excellent served with roasted turkey, pork or ham. —Deanna Ogle, Bellingham, Washington
20 Servings
Prep: 1 hour Process: 20 min.
Ingredients
20 medium ears sweet corn
2-2/3 cups white vinegar
2 cups water
1-1/2 cups sugar
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 large sweet red pepper, chopped
4-1/2 teaspoons mustard seed
1 tablespoon canning salt
1 teaspoon celery seed
1/2 teaspoon ground turmeric
Directions
Place corn in a stockpot; cover with water. Bring to a boil; cover
and cook for 3 minutes or until tender. Drain. Cut corn from cobs,
making about 10 cups. Return corn to the pan; add remaining
ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in.
headspace. Remove air bubbles; wipe rims and adjust lids. Process
for 20 minutes in a boiling-water canner. Yield: 5 pints.
Nutrition Facts:
1/2 cup equals 148 calories,
© Taste of Home 2013
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Iowa Corn Relish
(continued)
Nutrition Facts:
1 g fat (trace saturated fat), 0 cholesterol, 373 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.
Diabetic Exchange:
2 starch.
© Taste of Home 2013