GRANDMA'S PICKLED CORN
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one dozen (more or less depending on size) ears of
corn
2 cups
sliced celery
1 cup
chopped onion
2 cups
chopped cabbage
1 cup
chopped red, yellow or green bell pepper (or mixture)
1/2 tsp.
ground ginger
1 cup brown
sugar (packed in measuring cup)
3 cups
organic cider vinegar
2
tablespoons mustard seeds
1 tablespoon
dry mustard powder
1 teaspoon
curry powder
1 tablespoon
canning salt
Bundt pan
Peel off corn husks and be sure to remove all
remnants of the silk. Rinse corn and cut off ends.
In a large pot, boil 2-3 quarts of water. When
water begins to boil, add corn and boil for 5 minutes.
Rinse corn under cold water. Stand an ear of corn
on end in the center of the Bundt pan. Using a sharp knife, cut corn kernels
from each ear. (Shortcut: Frozen corn may be used.)
In a 6 quart pot, mix 8 cups corn with remaining
ingredients. Bring to a boil and reduce heat to a simmer.
Cover and continue to simmer over low heat for 15
minutes.
Have ready 6 pint jars (I always have a few extras
on hand, too). Wash jars in hot soapy water or use the sani-cycle of your
dishwasher. Keep jars hot until ready to use while preparing lids according to
manufacturer's instructions.
Ladle relish into hot jars leaving 1/4-inch head
space. Wipe rim of jar clean using a damp paper towel; adjust lid.
Process in a boiling water bath canner for 15
minutes.
Remove from canner and allow to cool for 24 hours
before storing in a cool, dark place.
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