Corn Relish
A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.
A historical recipe
Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Method
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- 9 ears corn 1 qt.
- vinegar 1 cup sugar 1 tsp.
- salt 1-1/2 tblsps.
- dry mustard 1 tsp.
- turmeric 1 medium head cabbage 2 medium onions, chopped 3 red peppers 2 green peppers Cook corn in boiling water for 2 minutes.
- Dip in cold water and cut grains from the cob.
- Chop the cabbage, onion and peppers into small pieces and add to corn.
- Mix vinegar, sugar, salt and spices and heat to boiling.
- Add the corn and vegetables and boil until tender, 20 to 30 minutes, stirring frequently.
- Pour into sterile jars and seal.
- This makes about 8 pints.
Plating
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