CORN RELISH
Red pepper sauce, mustard seed and onion give this relish a feisty flair.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 4h9m
Yield 2
Number Of Ingredients 10
Steps:
- Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
- Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
- Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 50 mg
CORN RELISH II
This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 2h
Yield 112
Number Of Ingredients 11
Steps:
- Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
- In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
- In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
- Transfer the finished relish to sterile jars. Refrigerate until serving.
Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g
OLD-FASHIONED CORN RELISH
This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan
Provided by Taste of Home
Time 30m
Yield 6-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
ROSY CORN RELISH
It is a very old family recipe for a corn relish. Does not have any pickling spices so very different then the usual corn relish.
Provided by cfarley49
Categories Corn
Time 4h30m
Yield 16 pints
Number Of Ingredients 9
Steps:
- Put all ingredients into large kettle (with heavy bottom)stir well, cook for 30 minutes, stir often.
- Prepare jars for canning in a water bath. Place into pint jars, seal and process in a water bath for 15 minutes. Allow 5 extra minutes for each 1,000 feet above 2,000ft.
- Let sit for 2 weeks to allow flavors to marry.
- .
Nutrition Facts : Calories 329.1, Fat 1.7, SaturatedFat 0.3, Sodium 1344.5, Carbohydrate 77.6, Fiber 6.5, Sugar 48.2, Protein 5.9
CORN RELISH
Steps:
- Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.
CORN RELISH
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
- Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.
ROSY RADISH RELISH
This relish is great on so many things. It really makes everyone talk at the community picnic and family reunion. This relish has a nice rosy color to it. You can make it with all sorts of radishes. I used my spring radishes. We eat this on virtually everything but its really good on brawts, hot dogs, hamburgers, bbq chicken, and so much more.
Provided by barefootmommawv
Categories Low Protein
Time 50m
Yield 5 1/2 pints, 32 serving(s)
Number Of Ingredients 8
Steps:
- Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
- Bring to a boil in large pan and cook 10 minutes.
- Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.
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ZESTY SWEET CORN RELISH | A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.5/5 (11)Category Pickles, Jams & PreservationCuisine AmericanTotal Time 40 mins
- A couple notes about the sweet corn: Only use the freshest, most tender sweet corn you can find. I learned the hard way that an ear or two of tough or mushy corn can ruin the whole batch. I test every ear I cut now! Also take care to not over cook the corn on the cob. After adding the corn to boiling water, and after the water returns to a boil, only cook the ears for about 3 minutes. Then cool immediately in cold water.
- In a large pot, combine the vinegar, sugar, mustard seed, cumin, coriander seed, celery seed, crushed red pepper, salt, and black pepper. Bring to a boil over medium-high heat, then add the corn mixture. Return to a boil and then reduce heat to low. Simmer uncovered for 15 minutes. Spoon off any accumulated foam.
- Stir together the water and cornstarch and then stir it into the corn mixture. Turn heat up to medium and cook for 5 minutes, or until mixture starts to thicken, stirring occasionally.
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