World Pickle Day: Corn RelishDieser 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.
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.
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…