Garden and Hearth> Food/Entertain>Canning

Refrigerated Corn Relish

This mason jar recipe was created by Carol Costenbader and included in her book The Big Book of Preserving the Harvest-a Garden and Hearth favorite pick

• 1-C. distilled white vinegar, 5% acidity
• 3/4 C. sugar
• 2 1/4 tsp. salt
• 3/4 tsp. mustard seeds
• 1/4 tsp. celery seeds
• 1/4 tsp. Tabasco sauce
• 12 large ears corn, or about 8 C. corn kernels
• 1 small green bell pepper; seeded and chopped
• 1 small red bell pepper; seeded and chopped
• 3 scallions, sliced

Directions

1. Combine the vinegar, sugar, salt, mustard seeds, celery seeds, and Tabasco sauce in a heavy 8-qt, nonreactive saucepan.  Boil, uncovered, over medium heat for about 5 minutes.
    
2. Combine the vegetables.  Distribute equally into four sterilized pint jars.  Pour the vinegar mixture over the vegetables.
    
3. Cover tightly and refrigerate.  Consume within 1 month. Delicious!

Nutrition Per Serving