Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.

Ingredients Edit

Directions Edit

  1. Cook ears of corn in boiling water for 5 minutes then cut from cob.
  2. Combine peppers, celery, onions, sugar, vinegar, salt and celery seed.
  3. Bring to a boil for 5 minutes stirring occasionally.
  4. Blend dry mustard and turmeric with a little liquid and add with corn to boiling mixture.
  5. Boil for 5 minutes stirring occasionally.
  6. This relish may be thickened by adding ¼ cup flour blended with ½ cup water at the time the corn is added for cooking.
  7. Frequent stirring will be necessary to prevent sticking and scorching.
  8. Pack loosely then seal and process for 15 minutes.
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