Spicy Corn Relish

• 18 ears yellow corn
• 3 sweet red peppers, seeded
• 1 medium head cabbage
• 6 medium onions, peeled
• 1/4 cooking salt (noniodized)
• 3 c. Domino granulated sugar
• 1/3 c. flour
• 2 tsp. ground turmeric
• 4 tsp. dry mustard
• 6 c. white vinegar

1. Cook corn in boiling
2. water
3. for 3 minutes.
4. Remove and cool. Cut kernels from cobs.
5. Put peppers, cabbage and onions through food chopper,
6. using
7. coarse
8. blade.
9. In
10. large
11. heavy kettle blend salt,
12. sugar,
13. flour, turmeric and mustard.
14. Stir in vinegar, slowly.
15. Bring mixture to boil and add vegetables. Reduce heat and simmer
16. 25 minutes, stirring often.
17. Pour into hot sterilized jars and
18. seal
19. at
20. once.
21. Process
22. in
23. boiling water bath for 20 minutes.
24. Store in cool, dark place.
25. Yields about 12 pints.

corn, sweet red peppers, head cabbage, onions, salt, sugar, flour, ground turmeric, dry mustard, white vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629935 (may not work)