Susan Bernadette’s Classy Corn Relish!

A delicious relish you can make ahead of time! Sweet corn relish can be used to enhance many dishes.

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!

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)

(Do not precook your corn)

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)

Coming soon . . .

Look for Susan Bernadette’s son Ben’s favorite Bread and Butter Pickle Recipe in our summer newsletter.

(The fresher the cucumber the better your pickle)

Looking for more relishes, salsas, and other condiments?

Stop by Stroudsmoor Inn Towne and browse our selection of freshly made condiments. SIT delivers too!
570-517-0663 – 125 Broad Street, Stroudsburg, PA 18360

The Tuscan Panini

Longtime favorite at SIT is our Tuscan Beef Panini – made with the Inn’s Roast Sirloin, red onion, lettuce, tomato, cheddar cheese, and finished with horseradish dressing all pressed to a golden brown on focaccia.

What’s on the table for the next holiday dinner?

Grilled, pan-fried, roasted, seared and served with delicate sauces and fresh sides . . . Beef is on the holiday menu says Chef “G”erard and Mrs. P. Here are some of the mouthwatering cuts served this holiday season at The Moor: Stroudsmoor’s Restaurant.

Thanksgiving Turkey Stroudsmoor-Style

Good Knife – be sure to have a true carving knife—one with a long thin blade (10”) sharpened properly. A two-prong carving fork is suggested to complement the knife. Remove Thighs – find the stop where thighbones meet the body of the bird – slip your knife into the joint

Susan Bernadette’s Classy Corn Relish!

Steps to making a Classy Corn Relish

Coming soon . . .

Looking for more relishes, salsas, and other condiments?

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The Tuscan Panini

What’s on the table for the next holiday dinner?

Thanksgiving Turkey Stroudsmoor-Style

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