|1. Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam. |
2. Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.
3. Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.
4. Refrigerate relish. Store in refrigerator up to 3 months.To Cook Corn: Husk corn, remove silk and rinse well. Cook ears of corn in boiling water (after return to boil) 3 minutes. Cool in cold water. Cut kernels from cobs. Do not scrape cobs.
|Prep Time: 45 minutes|
Cook Time: 30 minutes
|-||6 cups cooked whole kernel yellow corn (9 to 12 medium ears)|
|-||1 1/2 cups diced red bell pepper (1 large)|
|-||1 cup diced green bell pepper (1 medium)|
|-||1 cup finely chopped onion (1 medium)|
|-||2 1/2 cups distilled white vinegar (5% acidity)|
|-||1 1/2 cups sugar|
|-||2 teaspoons McCormick® Celery Seed |
|-||2 teaspoons McCormick® Mustard Seed |
|-||2 teaspoons salt|
|-||1/2 teaspoon McCormick® Red Pepper, Crushed |
|-||1/4 cup water|
|-||2 tablespoons cornstarch|