CHEF JEFF — ONE BYTE AT A TIME: Corn Relish

Stash this recipe to use with bounty from your summer garden.

Corn Relish

20 ears of corn, shucked

6 green peppers

6 red peppers

4 large onions

1 large head of cabbage

4 cups sugar

2 tablespoons dry mustard

2 tablespoons mustard seed

2 tablespoons salt

1 tablespoon turmeric

5 cups vinegar

1 cup water

Cook corn in boiling water for 2 minutes. Drop in cold water to stop cooking and cut kernels from the cob. Chop the peppers, onions and cabbage into small pieces and add to corn. Mix vinegar, sugar, salt and other spices in a large heavy bottomed stockpot and heat to boiling. Add the corn and other vegetables and boil until tender, 20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. Will keep four to six weeks refrigerated.

Yield: 10 pints.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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