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8 cups corn kernels, fresh or frozen, about 1 kg
3 cups chopped onions, about 500 g
4 1/2 cups chopped unpeeled tomatoes, about 1 kg
3 1/2 cups finely chopped celery, about 500 g
3 cups seeded and chopped green bell peppers, about 750 g
3 1/2 cups cider vinegar
1 cup granulated sugar
10 dried whole hot red peppers
1 tbsp turmeric
1 1/2 tsp mustard seeds
1 1/2 tsp salt
Prepare and measure out all vegetables. If using corn on the cob, slice kernels from cobs. Chop onions, tomatoes, celery and peppers into 1/2 inch (1 cm) pieces. It is not necessary to seed or peel tomatoes
Measure vinegar, sugar, whole hot red peppers, turmeric, mustard seeds and salt into a large stainless steel pot. Bring to a boil, stirring until sugar is dissolved.
Add corn, onions, tomatoes, celery and sweet peppers. Return to a boil, stirring often. Then, reduce heat to low and simmer, uncovered and stirring occasionally, until vegetables are just tender and liquid is slightly reduced, about 20 minutes.
Carefully spoon hot relish into clean hot 500 mL (2 cup/1 pint) jars, filling to within 1/2 inch (1 cm) of the top. Place hot lids over top, add rings and screw down until fingertip tight. To store in a pantry without refrigeration, process jars for 15 minutes in a boiling water canner. Or store any unprocessed jars in the refrigerator.
Calories 42, Protein 1g, Carbohydrates 10.6g, Fat 0.1g.
Perky flavor abounds in this zippy Mexican relish from Maggie Runacre of Brockville, Ont. Serve with roast pork or slather in a ham sandwich.