CORN RELISH

The Bounty Of Central Florida by Valerie Hart

Yield: Approximately 8 Cups

4 cups uncooked corn (approximately 6 large ears)
3 green tomatoes
2 green bell peppers
4 red bell peppers
1 cup granulated sugar
1 tablespoon salt
3 Florida sweet onions
2 cups apple cider vinegar
1 teaspoon turmeric powder
1 tablespoon dry mustard
1 tablespoon celery seed

1. Cut corn from cob.

2. Plunge tomatoes into boiling water for 20 seconds. Remove skin and seeds.

3. Cut peppers into halves and remove seeds. Chop all fine by hand.

4. Place in a large pot. Add sugar, salt, onions, vinegar, turmeric, dry mustard and celery seed. Cook 20 minutes. Cool. Fill and seal sterilized jars according to directions.

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