Corn Relish

12 ears of corn
1 quart cucumbers, peeled and chopped
2 quarts tomatoes, peeled
1 quart peeled and chopped onions
1 or 2 green peppers, coarsely chopped
4 cups sugar
1 tablespoon ground mustard
½ quart vinegar
1 tablespoon celery seed
½ cup salt
½ tablespoon turmeric
10 to 15 pint jars, sterilized, with lids and seals

Cook corn and remove kernels from cobs. In a very large kettle, boil all ingredients 45 minutes. Pour into hot sterilized pint jars, leaving ½ inch at the top of the jar. Process in a boiling water bath for 15 minutes.

Connie Zuber, Homestead

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.