Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 ears of fresh corn
- 3 cups cabbage, finely chopped
- 2 large white onions, chopped
- 2 large sweet green peppers, chopped
- 2 large sweet red peppers, chopped
- 1-1/4 cups sugar
- 2 tablespoons flour
- 1-tablespoon kosher salt
- 2 teaspoons turmeric
- 2 teaspoons celery seed
- 4 cups white vinegar
- 2 cups water
Directions
Blanch the corn on the cobs for 5 minutes and cool.
Cut corn from cobs and place kernels in large skillet.
Add remaining ingredients and simmer 20 minutes.
Pack the boiling hot relish into hot clean pint jars, leaving 1/4 inch of headspace.
Run a knife down around the inside of each jar to remove air bubbles.
Adjust the lids and process for 90 minutes.
Store sealed jars in a cool, dry, dark place for at least six weeks before serving.