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Recipe: Corn Relish from Stephenson's Secret Family Recipes Cookbook

Preserving - Pickles, Relishes
Stephenson's Restaurant is located in Lees Summit, MO, right outside Kansas City. While passing through and having a fantasic meal there, I bought the recipe book they had for sale.

Corn Relish
Source: Stephenson's Secret Family Recipes Cookbook
(Makes about 5 pints)

Two 1-lb. cans Yellow Whole Kernel Corn, drained
Two 1-lb. cans Tomatoes, drained
1 cup chopped unpeeled Cucumber (1/2 large)
1 1/2 cups chopped Onion (1 large)
1 cup chopped Green Pepper (1 large)
3/4 cup sugar
2/3 cup Cider Vinegar
1 teaspoon each Mustard Seed, Celery Seed, Salt

Mix all ingredients in large kettle. Bring to a hard boil. Remove from heat. Ladle at once into hot sterilized jars. Seal.
Editor's note:

Hi Martha,

Thank you for sharing the recipe. I'm not sure if this is a safe canning recipe. Maybe you can let us know Linda Lou? In the meantime, I would divide the recipe in half (it looks like the recipe makes about 10 cups) and store the relish in the refrigerator.

Happy Cooking!

Betsy at Recipelink.com
MsgID: 1421443
Shared by: Martha -- Reno
In reply to: ISO: Corn Relish -- Stephenson's Restaurant
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