Sunday, July 27, 2008

Corn Relish

This fresh corn and vegetable relish is pleasant served with hot or cold meats or on sandwiches. However, it will only keep for 3 weeks in the refrigerator. Recipe makes 6 cups.


5 cobs corn
1 1/2 cups purple onions, diced
1/2 cup green onions, diced
1/2 cup red pepper (capsicum), diced
3 cups white vinegar
3/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 teaspoons ground black pepper


1. Cut kernels from cobs, separating any sticking together.
2. Place in a saucepan and combine with remaining ingredients. Bring to the boil, reduce heat and simmer for about 40 minutes or until mixture begins to thicken. Remove from heat and cool.
3. Transfer to sterile storage jars and refrigerate.

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