365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Sweet and Sour Corn Relish

Wednesday, July 1, 2009

[Healthy_Recipes_For_Diabetic_Friends] Sweet and Sour Corn Relish - 14g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Sweet and Sour Corn Relish

Recipe By    :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment    LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Veggie

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
5    ears sweet yellow corn
   1/2    cup green bell pepper -- finely chopped
   1/2    cup red bell pepper -- finely chopped
   1/2    cup celery -- finely chopped
   1/2    cup sweet onion -- finely chopped
   1/2    cup sugar
1 1/4 teaspoons pickling salt -- or kosher salt
1 1/4 teaspoons mustard seed
1 1/4 teaspoons celery seed
   3/4    cup wine vinegar -- or tarragon vinegar

Shuck the corn and with a sharp knife, cut the kernels off the stalks. There will be about 4 to 5 cups. Mix with the peppers, celery, and onion.

In a large nonaluminum pot, bring to a boil the sugar, pickling salt, mustard seed, celery seed, and vinegar, stirring until the sugar is dissolved. add the corn mixture, bring back to a boil, reduce the heat, and simmer for 5 minutes. Cover and set aside until cooled.

Ladle 1 cup relish into a jar and refrigerate for current use. The remainder can be placed in plastic freezer bags and frozen for up to 3 months.

Makes about 4 cups (16 one-quarter cup servings).

This colorful, intensely textured and flavored corn relish is a winter staple in my kitchen. Make it in summer or early fall when fresh local corn is available.

Serve as an accent with almost any leftover - [favorites] or steamed vegetables. Use for Thanksgiving or Christmas dinner, or to enliven simple family meals.

Source:
"100 Simple Sauces for Today's Healthy Home Cooking: Easy-to-Prepare Salsas, Relishes, Chutneys, Marinades, and Much More by Carl Jerome, Henry Holt & Co, 1997 [ISBN: 0-8050-4799-9]"
S(Formatted by Chupa Babi):
"June 2009"
Copyright:
"1997"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 57 Calories; trace Fat (6.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 1326 0 0 0