SOUTHERN RECIPES
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Fresh Corn Relish

• 6 cups fresh, large, tender corn kernels, (about 12 to 16 medium-sized ears) cut corn from cobs with Lee's Corn Cutter

• 2 cups chopped cabbage

• 2 cups coarsely chopped, unpeeled cucumbers

• 2 cups chopped onions

• 2 cups seeded, chopped green peppers

• 2 cups seeded, chopped sweet red peppers

• 4 cups cider vinegar

• 1 1/2 to 2 cups sugar

• 3 to 4 tablespoons coarse salt

• 11/2 tablespoons celery seed

• 1 tablespoon mustard seed

• 2 teaspoons ground turmeric

Place all ingredients in a large pot. Set over medium heat and stir to mix and dissolve sugar. Increase heat to high, cover and bring to a boil, stirring occasionally. Reduce heat and boil gently for 15 minutes, tasting after 5 minutes and increasing seasonings if desired. Ladle into hot sterile jars, leaving a 1/4 inch head space and distributing vegetables evenly in the juice. Add lids and process 15 minutes in a boiling-water bath.

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