Corn Relish

Name: Corn Relish
Yield: Makes a Generous 2 Quarts
Ingredients: 2 heaping teaspoons hot red pepper flakes; 1 tablespoon peeled and finely chopped ginger (about 6 quarter-sized pieces); 4 garlic cloves, smashed, peeled, and finely chopped; 2 tablespoons arrowroot; 3¾ cups white vinegar; 2¼ cups sugar; 3 tablespoons dry mustard; 3 tablespoons kosher salt; 1 cup green bell pepper in ¼-inch squares (from about 2 large peppers); 1 cup green bell pepper in ¼-inch squares (from about 2 large peppers); 1 cup green bell pepper in ¼-inch squares (from about 2 large peppers); 2 tablespoons prepared American brown mustard; 1 cup red bell pepper in ¼-inch squares (from about 2 large peppers); 1 cup red bell pepper in ¼-inch squares (from about 2 large peppers); 1 cup red bell pepper in ¼-inch squares (from about 2 large peppers); 1 cup finely chopped onion (from about 1 onion); 1 cup finely chopped onion (from about 1 onion); 3 cups green cabbage in ½-inch squares (from about 1 small head); 3 cups green cabbage in ½-inch squares (from about 1 small head); 3 cups golden corn kernels (from about 6 ears)

Preparation info

Makes a Generous
2 Quarts

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

I once gave the name “Corn of Plenty” to an article I wrote about corn because it provides us plentifully with animal feed, oil, dry ground grains for grits, masa, and polenta, and even fuel. In the summer it is in its full glory as a fresh vegetable. You can see the tassels turning russet and brown, letting you know the corn is ripe.

Sadly, it does not keep its natural sweetness for long when harvested. The sugar turns to starch. There are the supersweet corns, but I loathe them. T

Ingredients

Side dish
Summer
Gluten-free
Spicy
Vegan

Ingredients

Method