Condiments

Corn Relish

(3 pints)

4 large ears corn, husked
1 pound green peppers, chopped (about 2 large)
1 pound red peppers, chopped (about 2 large)
1 large onion, chopped (about 1 cup)
2 ½ cups distilled white vinegar
1 cup water
¼ cup granulated sugar
3 tablespoons Sweet 'N Low® granulated sugar substitute
2 tablespoons salt
1 tablespoon dry mustard powder
1 teaspoon celery seed
1 teaspoon garlic powder

In medium-size pot over high heat, cook corn in small amount of boiling water 5 minutes. Cut corn from cobs. In large pot over high heat, combine all ingredients; bring to a boil. Reduce heat to medium and simmer 35 minutes or until mixture begins to thicken slightly. Spoon into hot sterilized jars, allowing ½-inch headspace (or follow manufacturer's directions, if different). Wipe rims with clean cloth dipped in hot water. Close according to manufacturer's instructions and process in boiling-water bath 20 minutes.

Calories per tablespoon:

10