While I was doing some canning, a friend gave me this recipe. Due to my diabetes, I used less than 1 cup of sugar and added 1 clove of garlic. You must customize it to your preferences.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 128 |
| Yield: | 2 quarts |
Ingredients
- 2 quarts sweet corn kernels
- 4 cups chopped cabbage
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 cup white sugar
- 2 tablespoons ground dry mustard
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
- 1 tablespoon salt
- 1 tablespoon ground turmeric
- 1 quart apple cider vinegar
- 1 cup water
Instructions
- In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
- Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.
Reviews
I have been trying recipes for corn relish, & this one is Fabulous! My husband (who is “was” not a fan) but he said this is super!!!
My mother’s recipe for corn relish had been lost. I had always enjoyed it. If this recipe isn’t the one she used it is a very close one. Great balance of flavor with modest sweet and sour.
my husband’s grandmother use to make this corn relish, it has been a favorite for years. However due to a fire we thought we lost the recipe, after making this we were thankful to find it!