Mmmmm...corn relish. I look forward to this stuff every summer. One bite of this sweet, fresh relish makes me want to slap my grandma. Figuratively speaking of course! My grandma is the cook that hands out jars of this relish to my mom, sister, and myself every year so slapping her would not be a very polite thing to do. Especially if I'm expecting to get anymore next year. There's quite a bit of ingredients and chopping involved but it does make a lot (8 pints) and is totally worth it.
2 quarts fresh whole kernel corn
1 quart shredded cabbage
2 cups sugar
1 quart apple cider vinegar
1 cup water
1 cup chopped red pepper
1 cup chopped green pepper
1 cup chopped onion
2 tbs dry mustard
1 tbs mustard seed
1 tbs celery seed
1 tbs tumeric
1 tbs salt
Mix all ingredients in a big ol' pot. Simmer for 20 minutes. Pour into jars. Store in refrigerator. And when you take that first bite, please refrain from actually slapping your granny, okay? That's just an expression.
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I have never tried corn relish but it sounds and looks delicious. Especially on the black eyed peas, now that is what makes me want to slap my grandma!
ReplyDeleteIt is delicious! The most delicious relish I have ever tasted! And I only tasted it for the first time at the LD's place a couple of weeks ago! Since then, I have found some down the road from us, in the fruit shed.
ReplyDeleteI can't wait to get my jars! I was craving this a few weeks ago, and instead of making it, I ended up just putting some hot dog relish on my peas.
ReplyDeleteI have never had corn relish, but I am quite intrigued. What all do you serve this on?
ReplyDeleteMy Goodness!
ReplyDeleteYou've made me hungry!!
I'm going to have to try this.
I haven't ever had corn relish but it looks delish. I am a huge corn lover. I so need to try it!
ReplyDeleteLeAnn--It's even more delish when your grandma makes it!
ReplyDeleteJudy--Glad you were able to find some around!
Angie--So not the same is it?
Dawn--You can put it on anything really (quesadillas, hot dogs) but I've always stuck with blackeyed peas (or purple hull). Yummmm.
Ann--Let me know if it works out for you!
Kristen--You have to try it because it's so hard to describe the taste other than: delicious:)
Wow! That looks awesome!
ReplyDeleteI will get the Sangria recipe up soon, I promise!
Thanks, Janel!
ReplyDeleteThe corn relish looks lovely, Ali, but what caught my eyes were the black-eyed peas. They're a wonderful and often overlooked Southern delight. I recently used them in a salsa that I served over curry-marinated steaks.
ReplyDeleteTerry--That salsa looked great but I was eyeing your potato salad!
ReplyDeleteHow long will this relish last in the jars? Looks great.
ReplyDeleteKoren--I'm not really sure, it disappears pretty quickly around here:) I do know that you can do a waterbath if you would rather store them in the pantry.
ReplyDeleteCorn relish sounds really good.
ReplyDeleteWow, this looks totally awesome. Good idea canning it--corn is exactly what I want to be eating in February.
ReplyDeleteYou should really consider submitting this recipe to cookthink's root source challenge. This week's featured ingredient is corn and you could win a free cookbook!
check it out:
http://www.cookthink.com/blog/?p=1118