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.