The freshness of crisp summer corn and peppers, the tangy taste of vinegar and spices all come together in a versatile summer side salad. And by canning it, you can enjoy it all year long.
READY IN 60 MIN
8 cups fresh corn kernels, about 12 large ears
2 cups each diced green and red bell peppers
2 cups chopped onions
1/4 cup chopped garlic
1 tablespoon pickling salt
2 tablespoons yellow mustard seed
4 cups apple cider vinegar
1 cup water
1/3 cup brown sugar
Cut the corn from the cobs. In a large saucepan, mix the corn kernels, green bell peppers, red bell peppers, and onion. Add remaining ingredients; bring to a boil, then lower heat and simmer 20 minutes.
Pack relish into sterilized pint jars, including liquid, leaving 1/2-inch of head space. Add sterilized lids and rings. Process in a water bath canner for 15 minutes.
Cool jars and listen for lids popping to ensure lids are sealed.
When using as a side dish, you can add diced tomatoes, avocado, and black olives for a colorful salad.
Recipe: Debra Morris, PCFMA Staff