Lisa Atwood, Rebecca Courchesne, Rick Field

Corn, Onion & Pepper Relish

Name: Corn, Onion & Pepper Relish
Ingredients: 2 tomatoes; 3 red onions, finely chopped; About 8 ears corn, husks and silk removed; 2 green bell peppers (capsicums), seeded and finely chopped; 2 green bell peppers (capsicums), seeded and finely chopped; 1 red (bell) pepper (capsicum), seeded and finely chopped; 1 red (bell) pepper (capsicum), seeded and finely chopped; 1 orange bell pepper (capsicum), seeded and finely chopped; 1 orange bell pepper (capsicum), seeded and finely chopped; 1 Tbsp mustard seeds; ½ cup (4 oz/125 g) sugar; ½ tsp freshly ground pepper; 1 Tbsp salt; ½ cup (4 fl oz/125 ml) sweet apple cider or apple juice; ½ cup (4 fl oz/125 ml) sweet apple cider or apple juice

Preparation info

Makes
4
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Bright and colorful, this relish makes good use of late-summer vegetables. To add some fire, stir in 1 or 2 jalapeño or other chiles, finely chopped, with the bell peppers. This versatile condiment goes particularly well with grilled hot dogs, steaks, hamburgers, or chicken.

Ingredients

2 tomatoes
About 8 ears corn, husks and silk removed
3 red onions, finely chopped</

Preserve
Gluten-free
Vegan
Summer

Method

Have ready hot, clean jars and their lids.

Blanch, peel, and core the tomatoes, then halve them and scoop out and discard the seeds. Chop the tomatoes and set aside.

Hold 1 ear of corn upright, stem end down, in a shallow bowl and, using a sharp knife, cut down between the kernels and the cob, rota