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Results 21 - 30 of 235 for corn relish
21. CORN RELISH
Cook corn according to package directions; drain. ... chill thoroughly. Makes 2 cups. This is like the relish you get in the Penns. Dutch area.
Mix and boil slowly, about 20 minutes. Pack in sterilized jars and seal. I used vacuum packed corn and used 7 cans since the cans were smaller.
Chop peppers the size of corn kernels. Put chopped peppers and ... serving, stir in chopped basil or parsley (optional). Makes about 6 cups relish.
Add chili sauce, onion, vinegar and butter to corn; simmer covered a few minutes to blend flavors. Serve cold. Serves 8-10.
Combine corn, cabbage, onions, green and ... minutes. Ladle into hot jars. Adjust lids. Process in boiling water bath, 15 minutes. Makes 8 pints.
Boil corn 5 minutes. Cold dip. Cut ... and simmer 20 minutes (more salt and sugar may be added if desired). Pack into hot jars. Seal at once.
Remove husks and silk from corn. Cut kernels from ears. ... minutes or until relish has thickened. Stir in pimento. ... 6 weeks before serving.
28. CORN RELISH
Drain cans well. Mix all ... c. salad oil 3/4 c. cider vinegar 1 tbsp. water Drain relish for serving, retain marinade for leftovers. Serves 12.
29. CORN RELISH
Grind up cabbage, tomatoes, peppers, and onions. Cut corn from cob. Bring vinegar mustard ... everything and cook until thick, Pour in jars and seal.
30. CORN RELISH
To prepare corn, boil 5 minutes. Cut from ... with remaining ingredients. Simmer 20 minutes; bring to boil. Pack boiling hot into jars and seal.
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