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Richard in Cincy

Barb, I have a recipe for corn relish...

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Joined: Dec 12, 2005

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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
Salt
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???"


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