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Blue Ribbon Corn Relish

Makes: 80 servings
Serving size: 2 Tablespoons Yield: about 10 half-pints or 5 pints
Prep 1 hr Cook 25 mins Process 15 mins
Blue Ribbon Corn Relish
Ingredients
  • 16 - 20  fresh ears of corn
  • 2  cups  water
  • 3  cups  chopped celery (6 stalks)
  • 1 1/2  cups  chopped red sweet pepper (2)
  • 1 1/2  cups  chopped green sweet pepper (2)
  • 1  cup  chopped onion (2 medium)
  • 2 1/2  cups  vinegar
  • 1 3/4  cups  sugar
  • 4  teaspoons  dry mustard
  • 2  teaspoons  pickling salt
  • 2  teaspoons  celery seeds
  • 1  teaspoon  ground turmeric
Directions

1. Remove husks and silks from corn; cut corn from cobs (do not scrape cobs). Measure 8 cups of corn. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy kettle or pot combine corn and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until corn is nearly tender; drain.

2. In the same kettle, combine cooked corn, celery, red and green sweet pepper, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds, and turmeric. Bring to boiling. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally.

3. Ladle hot relish into hot, clean half-pint or pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove the jars from canner; cool on wire racks.

From the Test KitchenCumin-Poblano Corn Relish:
  • Use 1 1/2 cups chopped poblano peppers in place of the 1 1/2 cups chopped green sweet pepper. Reduce vinegar to 2 cups and add 1/2 cup lime juice. Omit celery seeds and turmeric and replace with 1 tablespoon ground cumin.
Corn Olive Relish:
  • Add 1 cup coarsely chopped pitted green olives and 1 cup coarsely chopped pitted black olives with the celery, sweet peppers, and onion.
Nutrition Facts (Blue Ribbon Corn Relish)
  • Servings Per Recipe 80,
  • cal. (kcal) 43,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 10,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 1,
  • vit. A (IU) 163,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 75,
  • Potassium (mg) 91,
  • calcium (mg) 5,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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