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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 699g Recipe makes 4 quarts) |
||
| Calories 497 | ||
| Calories from Fat 31 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 84mg | 3% | |
| Potassium 1250mg | 35% | |
| Total Carbohydrate 113.7g | 37% | |
| Dietary Fiber 12.6g | 50% | |
| Sugars 68.5g | ||
| Protein 10.7g | 21% | |
Pennsylvania Dutch Corn Relish (Canning)
By: Kat's Mom
Jan 26, 2007
I love PA Dutch/Amish cooking because of the use of basic ingredients and the simplicity of cooking them. This is lovely with chicken. From my worn and torn Best-Loved Pennsylvania Dutch Recipes booklet.
4 -5 quarts
Ingredients
- 4 cups corn (approx. 12 ears or use frozen and skip step 1)
- 1 pint vinegar
- 1 cup sugar
- 1 tablespoon dry mustard
- 1 head cabbage, shredded (approx. 4-5 cups)
- 2 small onions, chopped
- 2 red peppers, chopped
- 1 green pepper, chopped
- 1/2 cup celery, chopped
Directions
1
Cut corn from cob.2
Place all ingredients into a large pot and cook until tender, about 25 minutes.3
Jar and seal.
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- Preparation > Time to Make > < 4 hours
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