Corn Relish

This colorful corn relish sounds delightful! It’s one of the dishes that will be served Sunday at the diocesan celebration hosted by St. Kathryn Parish in Ogilvie, Minnesota, to commemorate Blessed Kateri Tekakwitha’s canonization that day. It will taste delicious with the turkey, wild rice dressing, squash, cranberries and blueberry and pumpkin desserts! CJK

Corn Relish

(Lois Ripka)

10 cups corn, blanched

1 cup chopped onion

1 cup chopped celery

2 1/2 cups white vinegar

2 cups water

1/2 tsp. turmeric

1 cup chopped green pepper

1 cup chopped sweet pepper (red, yellow, orange)

1 tbsp. salt

1 1/2 cup sugar

2 1/2 tsp. mustard seed

Combine all ingredients and bring to a boil. Continue boiling for 15 minutes.

Pack in sterilized canning jars; add lids and process in a hot water bath for 15 minutes.

Yield: 20 cups

A note from Carol: Instead of canning the corn relish, Lois Ripka, who is heading the dinner committee, has prepared it fresh for the celebration this week.