corn relish -- an original
I've been making this for thirty years. Discerned the ingredients of a couple of commercial brands and set out on my own. I use this as a condiment, serving a couple of tablespoons to a serving.
prep time
20 Min
cook time
40 Min
method
---
yield
makes 1 1/2 pints
Ingredients
- 2 cans corn whole kernel yellow 15 oz. ea.
- 1 - green pepper diced fine
- 2 jars diced pimento (small 2 oz. ea.)
- 1 medium onion diced fine
- 2 - stalks celery diced fine
- 2 cups brown sugar (light)
- 1 teaspoon mustard (yellow or stone ground)
- 2 tablespoons cider vinegar or red wine vinegar
- 1 teaspoon salt
- TO THICKEN IF DESIRED
- 2 to 3 tablespoons corn starch
- 1/3 cup cold water
How To Make corn relish -- an original
-
Step 1Chop all the veggies except corn to size of corn. And place in Medium sized pot along with undrained corn.
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Step 2Add all the other items and stir well. Slow simmer for 30 minutes and stir occasionally.
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Step 3Should have a syrup consistency. If not drain off some of the liquid and mix 2 or 3 tablespoons of corn starch in 1/3 cup of cold water and stir well.
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Step 4While relish is at a slow to rolling simmer add the corn starch mixture and stir well. Corn Starch has to come to a slow or rolling simmer in order to thicken.
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Step 5Pack in pint jars fairly dry and discard excess liquid, or find a creative use for it. Will keep for up to 2 weeks in fridge.
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Step 6Note: 1/2 cup of Honey or Molasses could be added if you have a Southern bent. Or add a dash of Tabasco Sauce for a bit of a bite. You could make a bigger batch and can this for shelf storage or gifts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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