Corn Relish
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The sweetness of local corn shines in this sweet yet savoury relish. It teams perfectly with hot dogs and hamburgers.
Servings: six 1-cup (250 mL) jars
Ingredients:
Chili Fruit Sauce, Dill Pickle Relish and Corn Relish
Photography by David Scott
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 20 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 75 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 7% |
| folate | 2% |
Suggested Recipes
-
2 cups (500 mL) white vinegar
1 cup (250 mL) granulated_sugar
1 tbsp (15 mL) each salt and dry mustard
2 tsp (10 mL) celery_seeds
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) hot pepper sauce
5 cups (1.25 L) corn kernels
1-1/2 cups (375 mL) finely chopped onions
1 cup (250 mL) finely chopped celery
3 tbsp (45 mL) all-purpose_flour
1 cup (250 mL) each diced sweet red and green pepper
Preparation:
In large Dutch oven or saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in corn, onions and celery; reduce heat and simmer, stirring often, until softened, about 20 minutes.
Whisk flour with 3 tbsp (45 mL) cold water; whisk into pan. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Whisk flour with 3 tbsp (45 mL) cold water; whisk into pan. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Source
Canadian Living Magazine: September 2008
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