 | | Directions | 1. Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.
2. Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.
3. Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.
4. Refrigerate relish. Store in refrigerator up to 3 months.To Cook Corn: Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs. |
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Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 4
|  | | Ingredients | | - | | 6 cups cooked whole kernel yellow corn (9 to 12 medium ears) |
| - | | 1 1/2 cups diced red bell pepper (1 large) |
| - | | 1 cup diced green bell pepper (1 medium) |
| - | | 1 cup finely chopped onion (1 medium) |
| - | | 2 1/2 cups distilled white vinegar (5% acidity) |
| - | | 1 1/2 cups sugar |
| - | | 2 teaspoons McCormick® Celery Seed |
| - | | 2 teaspoons McCormick® Mustard Seed |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon McCormick® Red Pepper, Crushed |
| - | | 1/4 cup water |
| - | | 2 tablespoons cornstarch |
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