Corn Relish

     I've loved corn relish ever since I was little. It was on a salad bar in a rib joint. It was thick, almost like a chutney. This recipe is not. I guess I wasted your time with that little bit of nostalgia. This version is not thick, probably due to the fact that it doesn't use a ton of sugar or cook for very long. I suppose if you let it cook for a lot longer. It is, however, delicious. It is just the right combination of sweet and tangy. Plus it looks great. You can toy with the ingredients, shifting different kinds of peppers in and out. The last batch we made added a couple of chopped jalapenos. Fair warning, this stuff stains the crap out of anything it touches. If you're a sloppy eater, I hope you're a fan of little yellow spots on your clothes.

Corn Relish

Ingredients

• 2 quarts sweet corn kernels 
• 4 cups chopped cabbage 
• 1 cup chopped onion 
• 1 cup chopped green bell pepper (sometimes we'll use yellow pepper in place of green)
• 1 cup chopped red bell pepper 
• 1 cup white sugar 
• 2 tablespoons ground dry mustard 
• 1 tablespoon celery seed 
• 1 tablespoon mustard seed 
• 1 tablespoon salt 
• 1 tablespoon ground turmeric 
• 1 quart apple cider vinegar 
• 1 cup water

Directions

1. In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes. 
2. Transfer the mixture to sterile containers. Seal and process in boiling water bath. Process 25 minutes for quart jars. As always, refer to the National Center for Home Food Preservation for tips on how to not accidentally poison yourself or loved ones.

Good times!