Corn And Red Pepper Relish
Serves 8Ingredients:
1 pound fresh corn kernels (4-5 cobs)
2 red bell peppers, seeds removed and finely chopped
1 large white onion, finely chopped
1 red chili, seeds removed and minced
1 small green onion, finely chopped
1 1/2 cups cider vinegar
1/2 cup sugar
2-3 teaspoons salt, or to taste
2 teaspoons yellow mustard seeds
2 teaspoons ground turmeric
mason jars, canning jars
2 red bell peppers, seeds removed and finely chopped
1 large white onion, finely chopped
1 red chili, seeds removed and minced
1 small green onion, finely chopped
1 1/2 cups cider vinegar
1/2 cup sugar
2-3 teaspoons salt, or to taste
2 teaspoons yellow mustard seeds
2 teaspoons ground turmeric
mason jars, canning jars
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Directions:
Combine all ingredients in a large pot or Dutch oven over medium-low heat and cook for 10 minutes, stirring occasionally, or until sugar has dissolved.
Raise heat and bring mixture to a boil, then reduce heat to low and let simmer for 40-45 minutes, or until relish has reduced and thickened.
Remove from heat and transfer relish into clean mason jars.
Store in refrigerator, but let stand at room temperature for 20-30 minutes before serving.
Combine all ingredients in a large pot or Dutch oven over medium-low heat and cook for 10 minutes, stirring occasionally, or until sugar has dissolved.
Raise heat and bring mixture to a boil, then reduce heat to low and let simmer for 40-45 minutes, or until relish has reduced and thickened.
Remove from heat and transfer relish into clean mason jars.
Store in refrigerator, but let stand at room temperature for 20-30 minutes before serving.
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