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12 ears fresh corn
2 cups water
1 1/2 cups chopped green pepper
1 1/2 cups chopped roasted red pepper
1 cup chopped onion
2 1/2 cups vinegar
1 3/4 cups sugar
4 teaspoons dry mustard
2 teaspoons freshly-ground black pepper
2 teaspoons pickling salt
3 tablespoons cornstarch
2 tablespoons water
Cut corn from cobs. Measure out 8 cups of corn in a 10-quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn.
In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally.
Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more.
Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
This recipe yields 5 pints.
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