Corn Relish

Ingredients

5 – 6 ears fresh, green corn

(about 1 quart when cut

from cobs)

3 cups ripe tomatoes, with out

seeds

1 1/2 cups chopped green pep-

pers – about 3 peppers

3/4 cup chopped sweet red pep-

per (1 small)

1 cup chopped, un-peeled green

cucumber

1 cup chopped onion

Pickling solution:

1 cup sugar

1 pint vinegar

1 T. salt

1 tsp. celery seed

1 tsp. mustard seed

Directions

Wash and drain vegetables.

Cut corn from cob. Scrape

cobs to get all of the milk

from the kernels. Combine

with all of the other prepared

vegetables in a large pot or pre-

serving kettle. Mix the pick-

ling solution separately; pour

over the vegetable; simmer for

1 hour and place in jars. Seal

while hot to preserve flavor.

Makes about 6 pints.

Notes

We picked the green corn that we

planted out on Willow Rd. I had a

lot of fun making this when we

lived in Pittsfield Village apart-

ments on our gas stove. Unfortu-

nately I have not made it in many

years because my stove does not

work well enough to can