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Recipes Fresh From The Farm

Corn Relish

E. Marie

Makes 5 quarts

I think people either like relish ... or they don't! Personally, I like it! This makes a lot so halve the recipe if you like! Great for gifts in the Fall.

  • 2 doz. large ears of sweet corn, husked
  • 1 – 3# cabbage (remove tough leaves), cut in half & cored, thinly sliced
  • 4 green bell peppers, halved, cored, seeded & deveined, then chopped
  • 1 sweet red bell pepper, halved, cored, seeded & deveined, then chopped
  • 4 large onions, chopped
  • 2 qts. cider vinegar
  • 1 C. flour
  • 4 C. sugar
  • 1/4 C. salt
  • 3 1/2 T. dry mustard
  • 1 t. turmeric

Cut the corn kernels off the cob * scrape the milky liquid from the cob into the bowl of kernels. Chop the sliced cabbage.

In the kettle, bring 1 quart of the vinegar to a simmer over moderate heat. Whisk in the flour, sugar, salt, dry mustard & turmeric. Add the remaining 1 quart of vinegar and simmer for 30 minutes. Stir in the veggies and simmer for 10 minutes. Ladle into sterilized jars & seal. Makes 5 quarts, with a bit left over for a bowl.