With our simple refrigerator relish recipe, you can preserve a bumper crop of corn for up to six weeks. Serve with any grilled meat or fish, or spoon over salad greens.
6 cups fresh corn kernels (about 8 ears)
3 cups chopped green cabbage
1 cup chopped red bell pepper
1 cup cider vinegar
1/2 cup sugar
1/2 cup chopped shallots (about 2 large)
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper
How to Make It
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. Cool; pour into airtight containers.
Note: Refrigerate relish in airtight containers for up to six weeks.
I love this recipe- I just located it a month ago and I have already made it twice this season- with fresh picked corn - yum! It is so good, light and refreshing, Eat hot or cold. I added cilantro and served with a mexican chicken burger as well as a relish on Barbacoa style beef soft tacos. I halve the recipe and that is enough for me.
I've never made Corn Relish before. This recipe was easy and it is delicious. Although I needed to use 1 dozen ears of corn to obtain 6 cups of corn. Final product was 10 cups of Relish. I also proceeded further and used hot water bath canning to preserve it longer then 6 weeks in the refrigerator. This extra step only took about 15-20 minutes and will be great as gifts!
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