Susan Bernadette was a wonderful cook, taking after her famous mother, Bernadette (Mrs. P.). She would create magical floral designs by day, paint beautiful fruit still lives on a whim, and can the perfect pickles by night. A woman of many talents, with a heart of gold, a green thumb, and a rainbow of colors in her cupboards!
| Quantity | Ingredient |
|---|---|
| 25 Ears | Corn (yields 10 cups of kernels) |
| 1 cup | Chopped red bell pepper |
| 1 cup | Chopped green pepper |
| 3/4 cup | Chopped onion |
| - | NO celery (she was not a fan!) |
| 1 1/2 cups | Granulated sugar |
| 2 1/2 cups | Distilled white vinegar |
| - | NO cider vinegar (said it changes the color and taste of her relish – DON’T deviate is written on her recipe card.) |
| 1 tbsp. | Salt |
| 1 tsp. | Celery seed |
| 2 1/2 tbsp. | Mustard seed |
| 2 tbsp. | Flour |
| - | NO turmeric (unlike many pickling recipes, turmeric was never her go to spice – she liked the color for her paintings.) |
Steps to making a Classy Corn Relish
with handwritten notes from Susan B. included! Combine corn with all remaining ingredients and bring to
a boil/simmer for 20 minutes.
Immediately pack in clean, hot pint jars leaving ½” headspace; then seal. Process in a boiling water bath for 18 minutes. (This recipe yields 6 pints)
Immediately pack in clean, hot pint jars leaving ½” headspace; then seal. Process in a boiling water bath for 18 minutes.
Coming soon . . .
Look for Susan Bernadette’s son Ben’s favorite Bread and Butter Pickle Recipe in our summer newsletter.
Looking for more relishes, salsas, and other condiments?
570-517-0663 – 125 Broad Street, Stroudsburg, PA 18360
