Corn Relish (photo)

Corn Relish

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You can easily double this recipe.

Ingredients

  • 1 large cucumbers, peeled, seeded, roughly chopped
  • 2 cups of chopped onions
  • 1 red bell peppers, seeded and chopped
  • 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
  • 2 plum or Roma tomatoes, diced the size of a corn kernel
  • 1 red or green serano chile peppers, seeded and minced
  • 1 1/4 cups sugar
  • 2 Tbsp Kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups apple cider vinegar (5% acidity)
  • 1/2 teaspoon turmeric
  • 2 teaspoons mustard seeds
  • 1/2 teaspoon ground cumin

Method

1 Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.

2 Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.

3 Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.

Serve with hot dogs, in tacos, or with pork.