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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can use up a bumper crop of corn here and save up to six weeks. Serve with any grilled meat or fish, or spoon over salad greens. This makes 6 cups but Zaar would not let me say that. From Cooking Light 2010. Ingredients:
6 cups fresh corn kernels (about 8 ears) |
3 cups green cabbage, chopped |
1 cup red bell pepper, chopped |
1 cup cider vinegar |
1/2 cup sugar |
1/2 cup shallot, chopped (about 2 large) |
2 teaspoons celery seeds |
2 teaspoons mustard seeds |
1 teaspoon salt |
1 teaspoon cumin seed |
1/2 teaspoon ground turmeric |
1/8 teaspoon crushed red pepper |
Directions:
1. Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently.
2. Cool; pour into airtight containers.
3. Note: Refrigerate relish in airtight containers for up to six weeks.
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