Some cosmetic changes in preparation for larger site changes in the works.
|Richard in Cincy||
Barb, I have a recipe for corn relish...
Joined: Dec 12, 2005
Posted to Thread #30447 at 3:04 pm on Sep 1, 2018
that my family has been making since the 19th C. (recipe goes back to my Great-great-great Grandmother, and before that, who knows?). It uses whole mustard seeds. No soaking; pioneer simple: Throw it all together and eat it after it sits in the root celler (i.e., the fridge) overnight.
Pick 12 ears of sweet corn out of the garden that morning. Shuck and cut the corn off the cob.
1 small head of green cabbage picked with the corn, shredded
5 onions, chopped
2 mangoes, chopped (green bell pepper)
2 c. sugar
1 tbls. white mustard seed
2 tsp. celery seed
Mix vegetables, salt (to taste), and seeds in pot, cover with white vinegar and sugar. Cook 15 minutes, seal in jars. If eating now, store overnight in the root celler.
For my modern sensibilities, I bring to a boil and immediately remove from the heat and let it sit to cool, refrigerate, and serve the next day.
I also only make half the recipe and usually sub new-fangled store bought vegetables and frozen corn. But if you do have a garden with sweet corn, cabbage, and mangoes, it is transcendental.
So simple, but it is wicked good. Tim inhales this stuff when I make it. ("When are you going to make your grandmother's corn relish again???"
Other messages in this thread:
- 30447. I hate when this happens! I purchased whole yellow and brown mustard seeds on-line to make - barb_b - 6:57pm on 08/15/18 (8)
- Here's a wild shot in the dark. Peaches or apricots, brown & yellow mustard seed soaked in vinegar. [LINK] - Curious1 - 7:10pm on 08/15/18
- Here's a mustard recipe from Mark Bittman with lots of variations. Peach is #18. [NT] [LINK] - Curious1 - 7:21pm on 08/15/18
- Salsa?? I made this one and all liked it. I wish I had take every single seed out of the chipotles - Marg CDN2 - 9:47pm on 08/15/18
- Instead of trying to remove the seeds... - judy-mass - 10:16pm on 08/15/18
- One more round of it to go. Will try. Thanks Judy. [NT] - Marg CDN2 - 3:25am on 08/16/18
- I had to add an entire 28 oz can of tomatoes to mitigate one single chipotle in a red chile sauce. - MarilynFL - 12:17pm on 08/16/18
- Good suggestion, and it is what I do. Most recipes calling for Chipotle advise to start with one - KarenNoCA - 2:48pm on 08/16/18
- Barb, I have a recipe for corn relish... - Richard in Cincy - 3:04pm on 09/01/18