CORN RELISH

- In medium boiler, add white vinegar, water, sea salt, yellow mustard, mustard seeds, turmeric, white sugar and pepper start boiler on medium to high heat for 5 minutes keep stirring the mixture until boiled.

• Put corn in mustard sauce and start to boil, then peel onions and chop in small pieces, clean and chop red and green peppers and toss in boiler.
• Then cut and chop cucumber in small pieces and toss in boiler, put pickling spice in a piece of cheese cloth and add to boiler. 
• Start the boil for about 10 minutes, following the sterilizing and canning procedures get your bottles ready to fill.
• In a small bowl mix together 4 tbsp flour and 1/2 cup cold water until all lumps are gone from mixture.
• Start to pour flour mixture in your vinegar mixture with veggies until all used keep mixing until it starts to thicken, remove from heat.
•  When all tossed together start scooping the corn relish into your mason jars to bottle.

Please follow your canning instructions to bottle your pickles unless you are going to refrigerate all your pickles.

Sterilizing and Canning Procedures

Method:

Sterilization:

1. Start by getting a large boiler and filling in about quarter full of water.

2. Then starting the water to a boil and placing your Mason jars inside then cover.

3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.

Canning Procedures:

1. After your food items are cooked and ready to bottle, scoop hot liquid and put inside your Mason jars.

2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.

3. Clean around the top of your bottles removing any food of rims.

4. Then place caps and lids on your jars and tighten.

5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler.

This recipe makes 12 bottles of mustard cabbage pickles. Prep time: 20 minutes Soaking time: 12 hours Boiling time: 2 hours Bottling time: 1/2 hour