The Sweet Taste of Fall




                              The Sweet Taste of Fall...

 
We are orig0nley from the mountains of Eastern Kentucky,
my mother, Ida canned the best Pickled Corn Relish.
I found a recipe that may be the way she made it.
Mother didn't use recipes, did all canning and cooking by memory.
I'm going to try it!
 
Considered an Eastern European Recipe...once corn started to be cultivated in Europe, there was no looking back.  It has worked it's way into many recipes
and Eastern Europeans, picklers extraordinaire, "put up" or canned fresh sweet corn to make the long, dark and cold winters not so miserable, and to remind them of the fresh vegetables they would have once the summer came.
 
Eastern Kentucky mountain people canned Pickled Corn Relish as a staple.
I love it with pinto beans and cornbread.  A tasty treat that I desire often but can't find in grocery stores.  I'll have to "put up" my own.  Hope this recipe tastes the same as mother's!
 
INGREDIENTS:  * 10 medium-size ears of corn, husks and silks removed 
1 & 1/4 cups diced sweet red peppers  *  1 & 1/4 cups diced sweet green peppers 
*  1 & 1/4 cups chopped celery  *  1/2 to 3/4 cup diced onion
3/4 to 7/8 cup sugar  *  2 & 1/2 cups white vinegar  *  1 & 1/4 tablespoons
canning or 1& 1/4 teaspoons celery seed  *  1 & 1/4 tablespoons dry mustard
*  1/2 teaspoon turmeric
 
 
 
PREPARATION:  1.  Boil ears of corn 5 minutes.  Immediately shock in cold water.  Cut whole kernels from cobs and reserve.
2.  In a large saucepan or soup pot combine  
 

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