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4 cups finely shredded green cabbage 1 L
4 cups finely chopped cauliflower 1 L
4 cups fresh corn kernels (5 large ears) 1 L
1-1/4 cups finely chopped sweet red pepper 300 mL
1-1/4 cups finely chopped sweet green pepper 300 mL
1 cup finely chopped onion 250 mL
2 tbsp pickling salt 30 mL
boiling water
1 3/4 cups granulated sugar 400 mL
1 tbsp dry mustard 15 mL
2 tsp turmeric 10 mL
4 tsp yellow mustard seed 20 mL
4 tsp celery seed 20 mL
3 cups cider vinegar 750 mL
3 tbsp cornstarch 45 mL
1/4 cup cold water 60 mL
In a large bowl combine cabbage, cauliflower, corn, red and green pepper and onions. Sprinkle on salt and cover with boiling water. Let stand for 1 hour. Drain thoroughly and rinse. Place in a large heavy saucepan.
In a bowl, blend together sugar, mustard and turmeric. Stir in mustard and cely seeds, and vinegar. Pour over vegetables.
Bring to a boil, stirring ofen. Reduce heat and simmer for approximately 35 minutes, uncovered, until vegetables are tender and liquid has reduced.
Blend cornstarch into cold water. Stir into relish mixture. Cook for 2 or 3 minutes or until relish liquid clears and thickens. Taste, adding a touch of salt if desired.
Pack immediately into hot sterilized canning jars and seal. Store in cool place.
Chef's Note
Excellent with sausages or cold meat.
4 cups finely chopped cauliflower 1 L
4 cups fresh corn kernels (5 large ears) 1 L
1-1/4 cups finely chopped sweet red pepper 300 mL
1-1/4 cups finely chopped sweet green pepper 300 mL
1 cup finely chopped onion 250 mL
2 tbsp pickling salt 30 mL
boiling water
1 3/4 cups granulated sugar 400 mL
1 tbsp dry mustard 15 mL
2 tsp turmeric 10 mL
4 tsp yellow mustard seed 20 mL
4 tsp celery seed 20 mL
3 cups cider vinegar 750 mL
3 tbsp cornstarch 45 mL
1/4 cup cold water 60 mL
In a large bowl combine cabbage, cauliflower, corn, red and green pepper and onions. Sprinkle on salt and cover with boiling water. Let stand for 1 hour. Drain thoroughly and rinse. Place in a large heavy saucepan.
In a bowl, blend together sugar, mustard and turmeric. Stir in mustard and cely seeds, and vinegar. Pour over vegetables.
Bring to a boil, stirring ofen. Reduce heat and simmer for approximately 35 minutes, uncovered, until vegetables are tender and liquid has reduced.
Blend cornstarch into cold water. Stir into relish mixture. Cook for 2 or 3 minutes or until relish liquid clears and thickens. Taste, adding a touch of salt if desired.
Pack immediately into hot sterilized canning jars and seal. Store in cool place.
Chef's Note
Excellent with sausages or cold meat.
