Fresh corn relish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | cup | White vinegar |
| ½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Celery seed |
| 1 | teaspoon | Mustard seed |
| 1 | teaspoon | Ground turmeric |
| ½ | teaspoon | Tabasco sauce |
| 1 | Green bell pepper, cut into small dice | |
| 1 | Red bell pepper, cut into small dice | |
| 4 | Scallions, green and white parts, sliced crosswise | |
| Kernels cut from 8 ears of yellow corn | ||
| 2 | tablespoons | Chopped fresh cilantro -(or parsley) |
Directions
Adapted from "Judy Gorman's Vegetable Cookbook." Combine water, vinegar, sugar and salt in large non-aluminum saucepan. Stir in celery and mustard seed, turmeric, Tabasco, peppers and onion. Bring to a bubble and cook, uncovered, for 10 minutes. Add corn and cilantro, increase heat, stir and cook until almost all liquid has evaporated. Cool, then chill overnight to blend flavors.