Cornrelishquickeasy Recipes

CORN RELISH - QUICK & EASY

Steps:

• Combine all the ingredients in a mixing bowl and stir until thoroughly mixed.
• Pack into one or two glass jars with lids.
• Make up to two days ahead of time, or at least two hours before serving.

QUICK CORN RELISH

Steps:

• Combine corn, red pepper and onion together in a pot.
• Stir in the vinegar, sugar, salt, mustard seeds, celery seeds, hot pepper flakes and turmeric.
• Bring to a boil, stirring constantly. Lower heat, cover and simmer for 3 minutes.
• Stir the cornstarch into 1 tablespoon cold water until dissolved. Stir this into corn mixture and cook for 1 minute until thickened.
• Ladle into jars. Seal and let stand 30 minutes. Refrigerate until cold, about 1hr.
• Keeps refrigerated for 1 month.

QUICK & EASY CORN RELISH

Steps:

• 1. In medium saucepan, heat sugar, salt celery seed, mustard seed, vinegar and red pepper to boiling; boil 2 mins. Remove from heat; stir in corn (with liquid) and remaining ingredients. Pack relish in hot, sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids. Cool and refrigerate several days to blend favors.

CORN RELISH

Steps:

• Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
• Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
• Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.

EASY CORN RELISH

Steps:

• Combine corn, red pepper, onion, pickle relish and celery in medium-size heatproof bowl.
• Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan.
• Bring to boiling; boil 1 minute.
• Pour over vegetables; stir well.
• Refrigerate, covered, overnight, stirring occasionally.
• Spoon relish into glass jar and tightly cover.
• Store in refrigerator up to 1 week.