Ingredients: |
Ingredients: 2 to 4 green tomatoes - cored & finely chopped (about 1 cup)
2 TB uniodized salt
2 ears of corn, husked
6 medium sweet red peppers - cored, seeded & finely chopped ( about 3 cups)
1 medium onion - peeled & finely chopped ( about 1/2 cup)
3/4 cup cider vinegar
3/4 cup light corn syrup
1 TB yellow mustard seed
2 " cinnamon stick
1/2 tsp celery seed
1/4 tsp ground ginger
1/8 tsp ground turmeric
5 whole cloves
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Directions: |
Directions:In small bowl sprinkle tomato with 1 tsp salt & let stand for 30 minutes.
cover corn with boiling water & boil rapidly for 2 minutes, drain, rinse with cold water & when cooled, cut corn from cobs - keeping kernals as whole as possible - about 1 cup.
In large pot add corn, peppers & onion. Drain all liquid from tomatoes & add.
Add all the rest of the ingredients & stir until mixed.
Over medium heat, cook until vegetables look cooked & liquid is slightly thickened - about 15 minutes.
Remove from heat & let stand 15 minutes for flavors to blend. Remove cinnamon stick
Bring to a boil . At once ladle into a clean, hot 1/2 pint jar leaving half an inch space. Place one clove into each jar. Wipe jar edges with damp cloth & seal Following jar manufacturers directions .
Place jars into a water bath canner or rack in a large saucepot. Cover jars with hot water to about 1 inch above jars. bring to a gentle boil & process for 20 minutes.
Remove jars to a rack to cool. Store in a cool. dark place. |
This recipe for Sweet Pepper Corn Relish is from