Corn Relish

  • 5 cups frozen corn kernels, thawed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1/2 cup honey
  • 1 tsp dry mustard
  • 1/2 tsp celery seeds
  • 1/4 tsp turmeric
  • 1 cup cider vinegar image placeholder

In a large saucepan combine all ingredients. Bring mixture to a boil, stirring occasionally and simmer for 25 to 30 minutes until vegetables are just tender and liquid has thickened slightly.

Spoon into hot sterilized jars, fill to 1/2 inch of the top. Wipe rims with a damp cloth, apply lids. Put in a canning kettle with hot water to cover the jars by 2 inches.

Bring to a boil and process, covered, for 10 minutes. Remove, cool and store in a dark cool place.

Note: When removing jars form a canning kettle, do not set directly on a cold surface such as tile. Place on dry dish towel or bread board.

Servings: 6 cups
Submitted by: Recipe Group Member