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.
Ingredients:
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
Method:
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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These recipes are for people who enjoy cooking good food and feeling good about it. They will provide new ideas for healthy eating and show you how to prepare and cook old favorites in a healthier way. The recipes encourage the use of fresh ingredients wherever possible - but if any may be difficult to find, substitutes are suggested. Each recipe is written in easy-to-follow stages; serving suggestions and advice on which accompaniments go particularly well with a dish are also given.
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