This recipe for corn relish comes from "The Dutch Cookbook" by Edna Eby Heller. The recipe, like many traditional Pennsylvania Dutch recipes, almost certainly is German in origin. This is an easy dish to make and a great way to use summer corn and other fresh vegetables. It tastes great with a wide variety of foods and can be used as a side dish or as a condiment. The recipe makes a large quantity, but you can easily cut it in half and still have plenty for yourself and plenty to give away.
CORN RELISH
20 ears of corn, shucked
6 green peppers
6 red peppers
4 large onions
1 large head of cabbage
5 cups vinegar
4 cups sugar
2 tablespoons salt
2 tablespoons dry mustard
2 tablespoons mustard seed
1 tablespoon turmeric
Cook corn in boiling water for 2 minutes. Drop in cold water to stop cooking and cut kernels from the cob.
Chop the peppers, onions and cabbage into small pieces and add to the corn.
Mix vinegar, sugar, salt and other spices in a large heavy-bottomed stockpot and heat to boiling. Add the corn and other vegetables and boil until tender, 20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. Will keep four to six weeks refrigerated. Makes 10 pints.
-- The Baltimore Sun
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