Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| 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 | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 whole kernel corn
- 1 pint diced sweet red peppers
- 1 pint diced green peppers
- 1 quart chopped celery
- 1 cup chopped white onions
- 1½ cups sugar
- 1 quart vinegar
- 2 tablespoons salt
- 2 teaspoons celery seed
- 2 tablespoons dry mustard
- 1 teaspoon turmeric
Directions
Cook ears of corn in boiling water for 5 minutes then cut from cob.
Combine peppers, celery, onions, sugar, vinegar, salt and celery seed.
Bring to a boil for 5 minutes stirring occasionally.
Blend dry mustard and turmeric with a little liquid and add with corn to boiling mixture.
Boil for 5 minutes stirring occasionally.
This relish may be thickened by adding ¼ cup flour blended with ½ cup water at the time the corn is added for cooking.
Frequent stirring will be necessary to prevent sticking and scorching.
Pack loosely then seal and process for 15 minutes.
Category:Cathy's Recipes
Category:Relish Recipes
Category:Corn Recipes
Category:Red bell pepper Recipes
Category:Green bell pepper Recipes
Category:Celery Recipes
Category:Onion Recipes