I called my granny and she sent these right over through good old email!!!
Refrigerator Corn Relish- big time cheater's recipe! LOL
2-½ cups whole kernel corn
1- tablespoon chopped bell peppers (green pepers)
1/8 onion, thinly sliced
1 tablespoon sweet pickle relish PLUS
1 ½ teaspoon sweet pickle relish
1/8-teaspoon celery seed
1/8-teaspoon dry mustard
1 ½ teaspoon distilled white vinegar
1 ½ teaspoon kayro (light)
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes. Transfer the mixture to sterile jars and refrigerate until serving.
4 cups fresh whole kernel corn
5 cups chopped bell peppers (green peppers)
2 cups chopped onion
2 cups cucumbers, sliced -- unpeeled - may be chopped
4 cups ripe tomatoes -- chopped (leave these out if you dont want them)
4 cups vinegar
2 cups sugar
¼ cup salt
1 tablespoon mustard seed
2-½ teaspoons chili powder (optional- this is the "spicy" I mentioned)
Combine vegetables. 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.
Makes about six pints.
Now, if you want to make proper corn relish (compare this to Christine constantly telling you how to make and serve afternoon tea properly [in other words, no short cuts] this is the proper way to make relish) here you go:
16-20 ears fresh corn
4 cups chopped celery
2 cups chopped sweet red pepper
2 cups chopped green pepper
1 cup chopped onion
2 cups sugar
2 cups vinegar
2 teaspoons celery seed
¼ cup all-purpose flour
2 tablespoons dry mustard
Husk and silk corn. Cook in boiling water 5 minutes; plunge into cold water. Drain. Cut corn from cobs; do not scrape cobs. Measure 8 cups cut corn. In 8-10 quart kettle or Dutch Oven combine celery, red pepper, green pepper and onion. Add sugar, vinegar celery seed, 2 cups water and t tablespoons salt. Bring vegetable mixture to boiling. Boil, uncovered, 5 minutes, stirring occasionally.
Blend flour, dry mustard and turmeric with ½ cup cold water. Add along with corn to boiling mixture. Return to boiling; cook and stir 5 minutes. Pack loosely into hot jars, leaving ½- inch headspace. Adjust lids. Process in boiling water bath (pints) 15 minutes. Makes 7 pints.