Zesty Corn Relish
This can be easily scaled down if you have less corn available.
Servings: 4 cups
Ingredients
- 4 cups corn kernels cut from the cob or frozen
- 1 jalapeno or other hot pepper seeded and chopped small
- 1 - 2 cloves garlic minced
- 1 1/2 cups cider vinegar
- 1/2 cup sugar
- 1/2 cup red onion chopped small
- 1/2 cup bell pepper any color; red looks nice
- 1/2 cup green onion chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped cilantro or parsley
Instructions
- Place all the ingredients except the chopped cilantro in a large sauce pan or dutch oven (preferably one that won't react with the vinegar). There should be enough liquid to just cover the corn. You can add more vinegar or water if needed.
- Bring to a boil over high heat, then reduce the heat and cook uncovered for about 20 minutes.
- The syrup will reduce as the vegetables cook.
- Remove from the heat and stir in the chopped cilantro.
- When cool, ladle into clean jars and store in the fridge for a month or more.