Does anyone have the recipe for corn relish?

Answer 1

INGREDIENTS:
1 quart fresh corn kernels
5 cups chopped green bell peppers
2 cups chopped onion
2 cups coarsely chopped unpeeled cucumber
4 cups chopped red ripe tomatoes
4 cups vinegar
2 cups sugar
1/4 cup salt
1 tablespoon turmeric
1 tablespoon mustard seed
PREPARATION:
Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed.
Heat to boiling, simmer 25 minutes or until the vegetables are tender.

Seal in hot, sterilized canning jars.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet.

Answer 2

CORN RELISH

1 (12 oz.) can vacuum pack yellow whole kernel corn, undrained
1/4 c. sweet pickle relish
1 tbsp. pimento, diced
4 tsp. vinegar
1 tbsp. sugar
1 tsp. salt

Mix canned corn with pickle relish and pimento. Combine remaining ingredients thoroughly, pour over corn relish mixture. Chill several hours, stirring occasionally. Serve on relish tray or as an appetizer. Yield: 1 3/4 cups relish.

CORN RELISH

1 1/2 c. sugar
1 1/2 c. vinegar (5% acidity)
10 1/2 c. fresh or frozen whole kernel corn
1 pkg. corn relish mix
2 c. diced onion

Prepare home canning jars and lids. Combine sugar, onion, water, vinegar and relish mix. Bring to a boil. Add corn, simmer 5 minutes. Pack relish into hot jars, leaving 1/4 inch space. Wipe jar rim clean, place lids on and screw band down. Process 15 minutes in boiling water bath canner. Makes approximately 7 pints.

Answer 3

Corn Relish
Red pepper sauce, mustard seed and onion give this relish a feisty flair.


Prep Time:5 min
Start to Finish:4 hr 10 min
Makes:2 cups relish





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1 can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2 tablespoons chopped green bell peppers
1 tablespoon finely chopped onion
1 jar (2 ounces) diced pimientos, drained
1/2 cup sugar
1/2 cup white or cider vinegar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon mustard seed
1/4 teaspoon red pepper sauce


1. Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
2. Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
3. Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days.

Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.




Nutrition Information:

1 Serving: Calories 25 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 50 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 0%; Iron 0% Exchanges: 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.



Serve With
Here's a great companion to your favorite grilled or roasted turkey, chicken or beef.
Variation
Hey, partner! Add a little Southwest style by stirring in a 15-ounce can of black beans that you've rinsed and drained.

Answer 4

I found this one:
INGREDIENTS:
1/3 cup white vinegar
1/2 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon turmeric
1 1/4 cups whole kernel corn, yellow
1/4 cup diced onion
2 tablespoons sweet red bell pepper
2 tablespoons sweet green bell pepper
PREPARATION:
Combine the vinegar, sugar, mustard, and turmeric in a small saucepan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook for 4 minutes. Serve hot or cold.
Makes 1 1/4 cups of corn relish.

Answer 5

INGREDIENTS:

* 1 quart fresh corn kernels
* 5 cups chopped green bell peppers
* 2 cups chopped onion
* 2 cups coarsely chopped unpeeled cucumber
* 4 cups chopped red ripe tomatoes
* 4 cups vinegar
* 2 cups sugar
* 1/4 cup salt
* 1 tablespoon turmeric
* 1 tablespoon mustard seed

PREPARATION:
Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed.

Heat to boiling, simmer 25 minutes or until the vegetables are tender.

Seal in hot, sterilized canning jars.
Process for 15 minutes in a boiling-water canner, or 20 minutes
process for 25 minutes.
Makes about six pints.

Answer 6

Try this one for sweet corn relish.
Substitute koolaid, corn syrup, olive oil, what for other flavor.
Ten medium large corns
1 green pepper large
1 small red pepper
1 large yellow onion
2 teaspoons salt or salt choice
1 1/4 teaspoon cider vinegar
1 1/2 teaspoon dry mustard
3/4 teaspoon celery salt
1/2 teaspoon tumeric
1 cup sugar for sweet, koolaid is a fun substitute
boil water one quart mix in boiling water boil down to syrup
Makes one quart here is a site for more choices
http://www.recipecottage.com

Answer 7

Ingredients:
7 cups fresh whole kernel corn (16 ears),
or four 10 oz packages of frozen corn
1 cup diced sweet red peppers (about 2 small)
1-2/3 cups diced sweet green peppers (about 3 small)
1-2/3 cups chopped celery
1 cup chopped onion (about 1 medium)
1-1/4 cups sugar
3-1/2 cups vinegar (5%)
1 tablespoon plus 2 teaspoons Morton® Canning & Pickling Salt
1-3/4 teaspoons celery seed
1-3/4 teaspoons dry mustard
1 teaspoon turmeric

Preparations
To make corn relish with fresh corn: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob. In a large saucepan, combine red and green peppers, celery, onions, sugar, vinegar, salt, and celery seed.

Cooking
Bring to a boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to hot mixture. Simmer 5 minutes. If desired, thicken mixture with 3 tablespoons flour blended in 3 tablespoons cold water; stir until thickened. Fill clean, hot jars with relish, leaving 1/2 inch headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process in a boiling water bath for 15 minutes.

NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutess; above 6000 feet, process for 25 minutes.

Answer 8

Corn Relish

INGREDIENTS:
1 quart fresh corn kernels
5 cups chopped green bell peppers
2 cups chopped onion
2 cups coarsely chopped unpeeled cucumber
4 cups chopped red ripe tomatoes
4 cups vinegar
2 cups sugar
1/4 cup salt
1 tablespoon turmeric
1 tablespoon mustard seed
PREPARATION:
Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed.
Heat to boiling, simmer 25 minutes or until the vegetables are tender.

Seal in hot, sterilized canning jars.
Process for 15 minutes in a boiling-water canner

Answer 9

Tomato Corn Relish

Hot Dog! This would be good on a burger!

Ingredients:

3/4 lb. (2 medium) fresh California tomatoes, seeded and diced
1 cup corn kernels
1/2 cup diced green bell pepper
1/2 cup diced celery
1/3 cup diced red onion
2 1/2 Tbsp. white wine vinegar
1 garlic clove, chopped finely
1/2 tsp. sugar
1 Tbsp. Dijon style mustard
1/4 tsp. red pepper flakes
1/8 tsp. salt

Procedure:

Combine California tomatoes and remaining ingredients. Serve with hot dogs and hamburgers.

(makes 2 1/2 cups)

Answer 10

Corn Relish

Ingredients:
1 jar (10 oz.)Sweet Pickle Relish
1 pkg. (10 oz.) frozen corn, thawed
1 jar (2 oz.) diced pimientos, drained
1 medium onion, chopped
1 Tbsp. brown sugar
MIX all ingredients in medium bowl. Cover. Refrigerate.