Description
The reason i like this recipe is that it does not make a huge amount. I am the only one in my family who likes corn relish so i don't want a whole lot sitting over the winter (i can only eat so much!) i usually use 5 to 6 ears of fresh corn but frozen corn can be substituted. This looks like a lot of ingredients but it comes together fast. This comes from topp and howard's "small batch canning"
Ingredients
- Corn
- Yellow Pepper
- Garlic Cloves
- Cider Vinegar
- Granulated Sugar
- Red Onion
- Sweet Red Pepper
- Green Onion
- Ground Cumin
- Pickling Salt
- Fresh Ground Black Pepper
- Fresh Cilantro
Instructions
- Bring a large pot of water to a boil over high heat
- Add corn, cover and cook for 6 minutes
- Drain and cool until easy to handle
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes
- Stir in cilantro and cook 2 minutes longer
- Remove from heat
- Remove hot jars from canner and ladle relish into jars to within 1 / 2 inch of rim
- Process 15 minutes for pint jars