Corn Relish with Sweet Red & Green Peppers

6 cups cooked golden corn kernels
2 cups diced onions
1 cup chopped cored and seeded sweet red peppers
1 cup chopped cored and seeded sweet green peppers (or use an additional cupful of sweet red peppers)
3/4 cup chopped celery
1-1/2 cups (packed) light brown sugar
2 tablespoons pickling salt or other fine non-iodized salt
2 tablespoons (lightly packed) dry mustard
2 teaspoons mustard seed
2 teaspoons tumeric
1-1/2 teaspoons celery seed
1/4 teaspoon ground hot red (Cayenne) pepper
2-1/2 cups cider vinegar
1/2 cup cold water

Combine all the ingredients in a preserving pan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Lower the heat and simmer the mixture, partly covered, until it has thickened slightly, about 30 minutes; stir occasionally.

Ladle the boiling-hot relish into hot, clean pint canning jars, leaving 1/4 inch of headspace. Seal the jars with new two-piece canning lids according to manufacturers directions and process for 15 minutes in a boiling-water bath. Cool, label, and store the jars. Let the relish mellow for a few weeks before serving it.

Makes about 5 pints


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