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Published: Tuesday, 8/17/2004

Fresh Corn Relish

12 ears corn

1 large onion, finely chopped

1 large green bell pepper, diced

1 large red bell pepper, diced

1 cups apple cider vinegar

1 cup sugar

cup water

1 tablespoon sea salt

1 teaspoon celery seed

1 teaspoon curry or chili powder, optional

1 teaspoon dry mustard

Using a sharp knife and working from the top to the bottom of each ear, remove kernels from the cobs, for about 6 cups of kernels and liquid. Place in a large enamel or stainless steel kettle. Add the onion, green bell pepper, red bell pepper, vinegar, sugar, water, salt, celery seed, curry powder (if desired), and mustard; stir to combine.

Bring to a boil, lower the heat, and simmer for 15 minutes. Turn off the heat. With the help of a wide-mouthed funnel, spoon the mixture into hot, sterilized canning jars, leaving a -inch space at the top. Wipe the jar rims and cover with sterilized lids. Screw down the lids tightly.

Place jars, not touching, in a boiling-water-bath canner and cover with hot water. Bring to a boil and process 10 minutes according to manufacturer s instructions. Remove from water with canning tongs and let cool.

Yield: 5 pints

Source: Corn by Olwen Woodier

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