This recipe was given to me years ago by my Aunt Flo. She shared hundreds of recipes with me during her lifetime and gave me this one when I was doing a lot of canning. I love corn so decided to give it a try. It turned out great and I made it for several years and then took a break from canning. I made it again a couple of years ago and since we’re just about out of that batch, I decided to make it today. Unfortunately I didn’t know it was going to be in the mid 80s and humid! The kitchen is steaming but there are these gorgeous jars cooling off -- definitely worth the effort.
14 ears of corn
5 ripe tomatoes, chopped and seeds removed
3 red peppers, chopped
2 orange peppers, chopped
4 medium cucumbers, chopped with peels still intact
2 cups onion, chopped
Pickling Solution:
1 ½ cup white sugar
1 ½ cups cider vinegar
1 tbsp salt
1 ½ tsp celery seed
1 ½ tsp mustard seed
Wash, drain and chop vegetables. Cut corn kernels from the cobs, and get enough of the cobs scraped so that you get the leftover milk from the kernels. Combine all the vegetables in a large pot. Mix the pickling solution separately. Pour over the vegetables, bring to a boil and simmer for one hour. Place in canning jars and seal while hot. Makes about 10 pints.
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