Corn, Pepper and Mustard Seed Relish

Name: Corn, Pepper and Mustard Seed Relish
Yield: Makes 1 qt/1 L
Cuisine: France
Ingredients: 1 each red and green bell pepper, cored, seeded and diced; 8-12 ears of fresh corn or 3 cups/750 ml canned kernels; ½ tsp celery seed; 1 tsp dry mustard; 2 tbsp yellow mustard seed; 1 cup/250 ml water; 1 cup/250 ml cider vinegar; 1 carrot, finely chopped; 2 onions, finely chopped; ¾ cup/150 g sugar

Preparation info

Makes
1 qt

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Ingredients

8-12 ears of fresh corn or 3 cups/750 ml canned kernels
1

Europe
France
Mediterranean
Vegan
Gluten-free

Method

If using fresh corn, boil in salted water until barely tender, 6-10 minutes. Drain, let the ears cool and cut off the kernels to make about 3 cups/750 ml.
Combine all the