CORN RELISH

Corn Relish image

This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Yield Makes about 8 cups

Number Of Ingredients 13

Ingredients

2 1/2 cups apple-cider, or distilled white vinegar
1 1/4 cups sugar
4 teaspoons coarse salt
1 1/2 teaspoons mustard seed
1 teaspoon fresh thyme, leaves
1/2 teaspoon celery seed
1/2 teaspoon crushed red-pepper flakes
2 to 3 bay leaves (optional)
8 to 10 black peppercorns (optional)
1 to 2 pieces whole allspice (optional)
Kernels from 10 ears corn (about 8 cups)
2 small red bell peppers, stemmed, seeded, and cut into 1/4-inch dice
2 small white onions, thinly sliced

Steps:

In a medium saucepan, combine vinegar, sugar, salt, mustard seed, thyme, celery seed, and red-pepper flakes, bay leaves, black peppercorns, and allspice. Bring to a boil. Add corn, bell peppers, and onions. Return to a boil, stirring occasionally. Cook just until color of corn brightens, 1 to 3 minutes.
Ladle into clean jars. Cover, and refrigerate until cold. Will keep, refrigerated, for up to 1 month.

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