World Pickle Day: Corn Relish

Dieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert

When my weekly veggie delivery provided me with wonderful plump sweet corn, I knew I had to make corn relish for the World Pickle Day. I had already saved most of the corn of last week’s delivery.

Corn Relish

The original recipe for this, by Barb Schaller, can be found here, I made a few adaptations since I only had 4 ears corn instead of 10.

my version:

Corn Relish 2007

4 large tender ears of corn
1/2 green pepper minced
1/2 red pepper minced
1 medium yellow onion minced
1 teaspoon coarse sea salt
1 teaspoon coriander seeds
1 teaspoons dry mustard (Colmans)
50 ml cider vinegar
150 ml white wine vinegar
1/2 cup light brown cane sugar
1/4 teaspoon turmeric

Cut corn kernels from cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer for a half hour. Pour into hot, sterilized preserving jars, cover, and seal. Process in a boiling water bath for 20 minutes.

And now I am thinking that thisi will make a fine addition to my Thanksgiving feast, maybe with a few canned black beans added…

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1 Antwort

  1. 4. Januar 2010

    […] mein Mais-Relish brauchte ich je 1/2 grüne und rote Paprika, also habe ich die jeweils andere Hälfte der […]

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