Sweet-Corn Relish How to cook prepare
Sweetcorn relish recipe Ingredients
10 (about 8 cups kernels) large ears sweet corn, husked
3 (about 6 cups) large yellow onions, roughly chopped
1 (about 1 cup) large green bell pepper, roughly chopped
1 (about 1 cup) red bell pepper, roughly chopped
1 (about 1/2 cup) poblano pepper, roughly chopped
2 cup(s) (5% acidity) cider vinegar
1 cup(s) sugar
2 teaspoon(s) kosher salt
1 1/2 teaspoon(s) dry mustard
1/2 teaspoon(s) celery seed
1/4 teaspoon(s) turmeric
1. Make the Relish: Cut the corn off the cobs and scrape the corn
milk from the cobs. Place the corn, its milk, and all remaining ingredients
in a large stockpot and bring to a boil over high heat. Reduce heat
to medium low and simmer for 10 minutes.
2. Process the Relish: Sterilize six 1-pint jars and keep hot. Pour
the hot corn relish into the hot jars, leaving 1/4 inch headspace.
Remove any air bubbles, securely cap each jar, and process using the
boiling-water canning method (see Related Links) for 15 minutes. Cool
jars, check for proper seals, and store in a cool, dark place for
up to 1 year.
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