My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 12, 2012

Corn Relish

This was originally posted. in July of last year. It is well worth a re-post. This is what I made yesterday. The corn I got from David this morning was picked while I watched. I'm a good watcher. It was really to beautiful to be used in a humble relish. But there is plenty more for frying and corn on the cob.

There is nothing like having a pretty dish of Corn Relish on your Thanksgiving Day table. This recipe calls for cabbage, but if your want to make it without cabbage, substitute 1 cup chopped celery for cabbage. Add 1 clove garlic, minced. Follow recipe. I make it both ways. This batch I used cabbage since we were overrun with them this year.

This is not nearly as hard to make as it looks.

Corn Relish
about 6 pints
print recipe

2 quarts cut cooked corn (about 18 ears)
1 quart chopped cabbage (about 1 small head)
1 cup chopped onion (about 1 medium)
1 cup chopped sweet green peppers (about 2 small)
1 cup chopped sweet red peppers (about 2 small)
1 to 2 cups sugar (I use 1)
2 tablespoons dry mustard
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon salt ( Kosher)
1 tablespoon turmeric
1 quart vinegar
1 cup water

Combine all ingredients in a large saucepot. Bring to a boil; reduce heat and simmer 20 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.


  1. i really should do more canning. after peeling tons of peaches and canning them, it put me off the task for a while. but canning things like this is really quite easy. i would love this with cabbage!

  2. I've never canned - this is ridiculous! - I should start - this relish sounds so delicious!

  3. we always have a jar of this on the go,, both of us were raised with this and green tomato relish, beet pickles on the table.We also use a sweet tomato relish my mum called chili sauce with meat and cheese.Old fashioned, the best kind.I will give yours a go,, its different than our recipe,,

  4. I use to make this years ago, we loved it on hamburgers.


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