Grandma Theda's Corn Relish
1 dozen large ears of corn (cut off the ear by sliding sharp knife down the side)
1 large head of cabbage (chopped)
1 dozen large green bell peppers
6 large red bell peppers
2 large onions (chopped fine)
Add:
3 1/2 c. sugar (I used 1/4 cup more, but not necessary)
2 Tbsp ground dry mustard
2 Tbsp mustard seed (I just did more dry mustard because I couldn't find this)
1 Tbsp celery seed
1 1/2 quart vinegar
non-iodized salt to taste (what?! thanks Grandma- I did 2 Tbsp)
Grandma's recipe simply said to "Mix all together and boil for 30 minutes. Seal in jar. "
If that's all you need, great. As a little extra help, I would like to mention that you will need a gigantic pot to fit all of this. This is enough relish for an entire year or two which I think is great, but didn't realize at first. And you will be chopping bell peppers forever. And that people at the store will ask you why you're buying all the bell peppers. Luckily we grew a beautiful cabbage and had the corn given to us from the Schwebach farm in Moriarty. Another help I want to mention is that as it is boiling together for 30 minutes, you should keep it covered. You need that liquid for canning. I let mine boil off without the lid and had to make a little more to finish. Also, went ahead and processed my full jars in boiling water for 10 minutes just to be sure they would seal because I was a little scared! I followed Grandma's recipe and it turned out deliciously sweet and sour!
I think the perfect size cans for this is either the 1/2 cup jars or the 1 cup jars. It is relish and you don't need a lot. However, this made so much, I ran out of those, so I had to use quart jars. So I will save those for when I need a big salad and add black beans, tomatoes, cilantro, etc. for a summer salad. All together this recipe made for me: 12 half-cup jars, 12 one-cup jars, and 4 quart jars.
I wasn't even sure how to use corn relish, and found this from the Daring Gormet: Use it on
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