Golden Corn Relish

Cuisine, July/August 1981

1 1⁄2 hours — 3 half-pint jars

Ingredients

2	cup	fresh yellow corn kernels (about 4 to 6 ears)
3⁄4	cup	cider vinegar
1⁄2	cup	brown sugar (packed)
1⁄2	cup	onion (chopped)
1⁄2	cup	cabbage (chopped)
1⁄4	cup	green bell pepper (chopped)
1⁄4	cup	red bell pepper (chopped)
1⁄4	cup	celery (chopped)
1⁄4	cup	water
1	tablespoon	kosher salt
2	teaspoon	dry mustard
1⁄2	teaspoon	celery seed
1⁄2	teaspoon	mustard seed
1⁄2	teaspoon	turmeric
1	pinch	ground cayenne pepper

Instructions

Blanch corn in large saucepan of boiling water 5 minutes. Drain; rinse under running water to cool. Holding corn upright, slice kernels off cob with sharp knife. Measure out 2 cups kernels.

Place corn kernels and remaining ingredients in large heavy noncorrosive saucepan. Heat over medium heat, stirring occasionally, to boiling; reduce heat to low. Simmer, partially covered, stirring occasionally, 30 minutes.

Heat to boiling. Ladle boiling-hot corn mixture into 3 hot sterilized half-pint jars, leaving 1/2-inch headspace at top of jar. Apply lids, following manufacturer's instructions; process jars 15 minutes in boiling water bath. Transfer jars to wire rack; cool to room temperature. Store in cool dark place.