Categories: chutney, pickles, relish
Ingredients
- 1 cup green tomatoes, cored, finely chopped
- 3 tsp. un-iodized salt
- 2 ears corn, husked
- 3 cups sweet red peppers cored, seeded and finely chopped
- 1/2 cup onion, finely chopped
- 3/4 cup cider vinegar
- 3/4 cup light corn syrup
- 2 Tbsp. sugar
- 1 Tbsp. yellow mustard seed
- 2 inch stick cinnamon
- 1/2 tsp. celery seed
- 1/4 tsp. ground ginger
- 1//8 tsp. ground turmeric
- 5 whole cloves
Directions
- In a small bowl sprinkle the tomato with 1 teaspoon of the salt; let stand 30 minutes. Cover corn with boiling water; boil rapidly for 2 minutes; drain. Rinse with cold water. Cut corn from cobs in whole kernels to equal about 1 cup.
- In a 6 to 8 quart saucepot turn the corn, pepper and onion; drain all liquid from tomato and add with vinegar, corn syrup, sugar, mustard seed, remaining 2 tsp. salt, cinnamon , celery seed , ginger and turmeric, stir well.
- Over medium heat, stirring occasionally, bring to a boil; then cook gently, stirring occasionally, until vegetables look cooked and the liquid is very slightly thickened, about 15 minutes.
- Remove from heat and let stand 15 minute for flavors to blend. Remove cinnamon stick. Bring to a boil. At once, ladle into clean, hot jars leaving 1/4-inch headspace and putting a clove in each jar; wipe jar edges with a damp cloth. Seal, following jar manufacturer’s directions. Place jars in a water bath canner or on a rack in a large saucepot. Add hot water to cover jars by at least 1 inch. Bring water to a boil, then keep at a gentle steady boil to process for 20 minutes. Remove jars to a wirem rack to cool. Store in a cool dark place.
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makes 5 half-pint jars