Corn Relish

Submitted by: Rita	Country: Canada
Category: Home/Relishes & Preserves
Quantity: 6 jars (2 cups/500 mL)	Preparation time: 1:00 hr. Cooking time: 0:50 hr.

Ingredients

4 cups	finely shredded green cabbage	1 L
4 cups	finely chopped cauliflower	1 L
4 cups	fresh corn kernels (5 large ears)	1 L
1-1/4 cups	finely chopped sweet red pepper	300 mL
1-1/4 cups	finely chopped sweet green pepper	300 mL
1 cup	finely chopped onion	250 mL
2 tbsp	pickling salt	30 mL
	boiling water
1 3/4 cups	granulated sugar	400 mL
1 tbsp	dry mustard	15 mL
2 tsp	turmeric	10 mL
4 tsp	yellow mustard seed	20 mL
4 tsp	celery seed	20 mL
3 cups	cider vinegar	750 mL
3 tbsp	cornstarch	45 mL
1/4 cup	cold water	60 mL

Directions

In a large bowl combine cabbage, cauliflower, corn, red and green pepper and onions. Sprinkle on salt and cover with boiling water. Let stand for 1 hour. Drain thoroughly and rinse. Place in a large heavy saucepan.

In a bowl, blend together sugar, mustard and turmeric. Stir in mustard and cely seeds, and vinegar. Pour over vegetables.

Bring to a boil, stirring ofen. Reduce heat and simmer for approximately 35 minutes, uncovered, until vegetables are tender and liquid has reduced.

Blend cornstarch into cold water. Stir into relish mixture. Cook for 2 or 3 minutes or until relish liquid clears and thickens. Taste, adding a touch of salt if desired.

Pack immediately into hot sterilized canning jars and seal.

Chef's Note

Excellent with sausages or cold meat.