Name: Bantam Corn Relish
Yield: Makes about 4 pints
Ingredients: 10 large (or 15 small) ears tender young corn; 1 green pepper, seeded and minced; 1/2 red pepper, seeded and minced; 2 large yellow onions, peeled and minced; 2 teaspoons salt; 3/4 teaspoon celery seed; 1 1/4 teaspoons dry mustard; 1 1/3 cups cider vinegar; 1 cup sugar; 1/2 teaspoon turmeric

Recipe information

Yield
Makes about 4 pints

Ingredients

10 large (or 15 small) ears tender young corn

1 green pepper, seeded and minced

1/2 red pepper, seeded and minced

2 large yellow onions, peeled and minced

2 teaspoons salt

3/4 teaspoon celery seed

1 1/4 teaspoons dry mustard

1 1/3 cups cider vinegar

1 cup sugar

1/2 teaspoon turmeric

Preparation

Scrape the corn kernels from the cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer the mixture for 1/2 hour. Pour into hot, sterilized preserving jars, cover and seal.