Saturday, September 15, 2018
Corn Relish - Weekend Recipe
No theme month of Salsa, Corn and Jelly would be complete without a Corn Relish. This one is my favorite because it is easy and savory without being too sweet. The peppers in green and red really make it very colorful.
8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped red bell pepper
1/2 cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
In a medium bowl, mix the sugar, cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
Transfer the finished relish to sterile jars. Preserve by canning or refrigerate until serving. Will keep about a month.
To find any recipe featured this month - use the search box and type: SCJSep
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights (GardAug)
September - Salsa, Corn and Jelly (SCJSep)
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal Cocktails