Corn Chow Chow

Apparently I  have a thing with posting recipes for relish, no matter what you call it.  Chow chow, chowder, relish, piccalilli… however you call it, it always boils down to one thing – it is usually damn good.

This recipe makes great use of all that summer corn that has popped up recently.  While not called for, I’m wondering if you could char the ears of corn on the grill before removing it from the cob.  It would add a great deal of yumminess to the finished relish.  Like any relish, this would be great on hotdogs or sausages, hamburgers, or on sliced chicken, pork… you get the idea.

Rowena’s Corn Chow-Chow

12 ears corn

1 quart chopped cabbage

1 quart ripe tomatoes, chopped

3 hot red peppers, chopped

1 tablespoon turmeric

1 tablespoon salt

1 oz. dry mustard

1 pound sugar

Remove corn from cobs.  Place in a non-reactive pan and cover with vinegar.  Cook slowly for one hour, and then can and seal.  Makes about 4 quarts.

 

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