Pickled Corn Relish

I found this recipe on the Internet and gave it a whirl.... super simple and super tasty!

This will make 3 pints and will store for up to a year if you follow the directions for sterilizing jars and sealing with a hot bath!

1 Small cabbage (I chose purple..because I thought it would be pretty)

1 Large Onion
6 Ears of Corn

2 Jalapenos
1 1/2 Tablespoons of Mustard

2 Tablespoons of Salt

2 Tablespoons of Flour

1 1/2 cups of corn syrup

2 cups of Vinegar

Steam the corn for 30 minutes (Steaming is not the same as boiling...I learned that the hard way)

Chop Cabbage, Onion and Jalapenos into large chunks

Cut the corn directly from the cob and add to the rest of your veggies and throw them in a large pot

Combine Mustard, Salt, Flour, Corn Syrup, and Vinegar to the pot and simmer for 30 minutes.

Pour into Sterilized Jars, and place in a hot bath for 10 minutes.

Let jars sit and cool for 24 hours and then share them with your Adventurous Lady Friends!