Corn Relish(Canned)

• 1 qt. whole kernel corn
• 1/2 small red cabbage (2 c.)
• 2 medium red sweet peppers (cubed)
• 1/2 bunch celery, chopped fine
• 1 large onion, chopped
• 1 minced clove garlic
• 1 1/2 tsp. celery seed
• 1 c. sugar
• 1 Tbsp. salt
• 1 Tbsp. dry mustard
• 1 tsp. turmeric
• 1/4 tsp. cayenne pepper
• 2 c. cider vinegar

1. Combine corn, cabbage, red pepper, celery, onion, garlic, celery seed and spices in large kettle.
2. Stir in vinegar.
3. Bring to a boil over medium heat.
4. Reduce heat and simmer, uncovered, 15 to 20 minutes.
5. Do not overcook.
6. If the relish is too thin mix 2 to 3 tablespoons flour with 1/2 cup cold water and blend into relish, bring to a boil and continue cooking until liquid is thickened and smooth.
7. Stir constantly.
8. Ladle into hot sterilized jars and seal.

whole kernel corn, red cabbage, red sweet peppers, celery, onion, clove garlic, celery, sugar, salt, mustard, turmeric, cayenne pepper, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301948 (may not work)