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Recipes --> Side Dishes --> Erma's Corn Relish

Erma's Corn Relish

Remember the story about the Doug's Dad being a fanatic about tomatoes (like Doug is about strawberries), well that pales in comparison to my family when it comes to fresh sweet corn! When I was growing up on the farm and sweet corn was going to be served, my Dad would check that the water was almost boiling, and then he and I went to the garden to pick the corn. Corn much older than, oh about 10 minutes off the stalk, wasn't fresh enough! But it sure was good!

Since we always raised lots of corn (and other vegetables), my Mom had good recipes for using all those vegetables. Her corn relish recipe is for canning, but you can also just prepare and serve. (Hint - a pint is roughly 2 cups).

Makes 9 pints

6 pints sweet corn, cut from the cob (can be either white or yellow)
4 bell peppers (2 red and 2 green), seeded and diced
3 medium onions, diced
1 bunch celery, diced
2 cups granulated white sugar
1 pint white vinegar
2 tablespoons salt
1 teaspoon mustard seed
1 pint water

Combine all ingredients in large, non-aluminum kettle. Bring to boil, reduce heat and simmer, uncovered, until vegetables are tender (about 30-40 minutes). If canning, pack into hot, sterilized jars, leaving about 1/2" to top. Seal with lids per manufacturer directions, and cool.

They can be stored in the refrigerator, or for long-term storage, in the freezer (up to 1 year).