| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 5 pints |
Ingredients
- 12 ears fresh corn
- 2 cups water
- 1 1/2 cups green pepper, chopped
- 1 1/2 cups roasted red pepper, chopped
- 1 cup onion, chopped
- 2 1/2 cups vinegar
- 1 3/4 cups sugar
- 4 teaspoons dry mustard
- 2 teaspoons black pepper
- 2 teaspoons pickling salt
- 3 tablespoons cornstarch
- 2 tablespoons water
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 353 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 5 g |
| Sugar | 56 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 611 mg |
Reviews
Excellent recipe! The black pepper gives the relish a very nice zip. We like our relish a little thicker, so the corn starch to thicken was perfect. I will make this recipe again and again. Thanks!