It was scrumptious to say the least. Local corn is everywhere and the sandwich from Renée’s shop had me longing for my own bit of corn relish heaven. This semi-sweet vegetable relish or salsa is so incredibly easy to make. For those who want to dip their toe into the relish-making/condiment world, this recipe is insanely forgiving…you really cannot mess it up!
The Culinary Chase’s Note: Make sure to chop the veggies roughly the same for a uniformed look as this will allow for even cooking. My taste test came out with flying colors. This relish is a perfect condiment for hamburger or hot dog toppings. It’s also delicious with chicken, pork or beef dishes. Enjoy!
- 1 cup white vinegar
- ½ cup white sugar
- 2 teaspoons sea salt
- 1 teaspoon dry mustard
- ¼ teaspoon celery seeds
- ¼ teaspoon turmeric
- ½ cup chopped red bell peppers
- ½ cup chopped green bell peppers
- 2½ cups fresh corn kernels
- ¼ teaspoon hot pepper sauce
- ¾ cup chopped onions
- 1½ tablespoons flour
- In a saucepan, bring vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce to boil. Stir in vegetables (except flour). Reduce heat and simmer, stirring often, until softened, about 20 minutes.
- In a small container (with a lid) add flour and 1½ tablespoons water, cover. Shake to combine and then add to the relish. Bring to a boil until thickened, about 5 minutes. Fill hot jars, leaving ½-inch head space. Cover with prepared lids and place in boiling water canner for 10 minutes.
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