Pennsylvania Dutch Corn Relish
Ingredients
| 6 cups corn kernels | ||
| 4 cups cabbage, chopped | ||
| 2 cups onions, chopped | ||
| 2 cups green bell peppers, chopped | ||
| 2 cups red bell peppers, chopped | ||
| 2 cups celery, chopped | ||
| 3 cups cider vinegar | ||
| 1 cup water | ||
| 2 cups sugar | ||
| 1 tbs dry mustard powder | ||
| 1 tbs celery seed | ||
| 1 tbs mustard seed | ||
| 1 tsp turmeric | ||
| 1 tbs kosher salt | ||
| 2 tsp black pepper |
Directions:
- Cut fresh corn off the cob or use frozen or canned corn.
- In a large pot or kettle, combine corn kernels with all other ingredients and cook for 20-30 minutes.
- Prepare two-piece self sealing lids on glass canning jars according to manufacturers constructions.
- Ladle relish into hot sterilized pint jars, leaving 1/4 inch head space.
- Seal the jars and process 15 minutes in boiling water bath.
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