Pickled Corn Relish

Makes About 1 Quart

2          Cups Granulated Sugar

2          Cups Apple Cider Vinegar

1          Teaspoon Yellow Mustard Seed

3          Garlic Cloves, Finely Minced

1          Tablespoon Cumin Powder

6          Cups Fresh Corn Kernels (Shucked From About 8 Ears of Corn)

1          Medium Size Red Bell Pepper, Finely Diced

½        Cup Red Onion, Finely Diced

1          Jalapeno, Seeded and Finely Diced (Don’t De-Seed If You Like It Hot)

1          Teaspoon Coarse Sea Salt

½         Teaspoon Freshly Ground Black Pepper

In a medium-large saucepan bring the sugar, vinegar, mustard seed, garlic and cumin to a boil. Cook at the boil until the mixture becomes slightly syrupy, about 7 minutes. Add the corn, red pepper, red onion, jalapeno, salt and pepper and bring back to a boil. Reduce heat to simmer and cook for 5 minutes. Remove from heat and let rest for 15 minutes.

Place the corn mixture in a quart glass jar being sure the corn is completely covered with the pickling liquid. Cool completely. Cover the jar and refrigerate for as long as a month.

Drain off the liquid when you serve the relish.

Corn Relish

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.