Corn and Pepper Relish
Ingredients
- 1 cup apple cider vinegar
- 1/4 cup granulated sugar
- 2 tsp pickling/canning salt or sea salt
- 3/4 tsp cumin seeds
- 1/2 tsp ground coriander
- 2 jalapeno peppers seeded and chopped
- 1/2 cup chopped shallots
- 3 cups corn kernels from 3 or 4 ears of corn (see tip)
- 1 large red bell pepper finely chopped
Instructions
- In large pot, bring vinegar, 1/2 cup water, sugar, salt, cumin seeds, and coriander to boil. Add jalapeno and shallot; simmer over medium for 5 minutes. Remove pot from heat and stir in corn and bell pepper. Let rest for 30 minutes.
- Place relish into 2 - 2 cup jars or 4 - 1 cup jars. Let cool to room temperature. Seal shut and refrigerate; keep for up to 6 weeks.