10 cups corn off the cob (15-20 ears)
2 cups red pepper, diced
2 cups onion, diced
2 cups green peppers
1 cup finely chopped celery
2 Chile peppers finely chopped
3 cups cider vinegar
4 tsp celery seed
1 tsp curry powder
2 tsp turmeric
3 tsp English Mustard (Colman’s Mustard)
2 tsp cornstarch
1 tsp Tabasco or Texas Pete
Husk corn and cook in boiling water for 10 minutes. Put in cold water to cool before cutting corn off the cob. (Do not scrape the cobs — the milky juice will make the relish cloudy).
Combine peppers, onions celery, vinegar, celery seed, curry powder, turmeric and mustard in preserving pot. Bring to a boil over medium heat and simmer for ten minutes. Add corn and return to boil, simmer another five minutes, stirring often.
Combine cornstarch and ¼ cup of water, hot sauce, and add to mixture stirring constantly to desired thickness. Spoon into hot, sterilized jars leaving ½ inch head space. Wipe rims clean, seal and process in hot boiling water bath for 15 minutes. Yield 8 pints.
© Crackerberries 2012
