This delicious relish is so versatile, it goes well with almost everything and who knows, variations on the recipe could inspire the beginnings of a cottage industry.
Makes about two pints
Prep time: 15 minutes
Cooking time: 20 minutes
⦁ 2-3 fresh corn on the cob, husks and silk removed. Slice kernels off the cob with a sharp knife.
⦁ Half a large red pepper, washed and cored, finely chopped.
⦁ Half a large green pepper, washed and cored, finely chopped.
⦁ 2 celery stalks, finely chopped.
⦁ Quarter of a large onion, finely chopped.
⦁ 250ml apple cider vinegar
⦁ 100g sugar
⦁ 1 tsp whole yellow mustard seeds or a sprinkle of ground dry mustard
⦁ 1 tsp salt
⦁ 1 whole allspice berries
1. Finely chop the onions, red and green bell peppers and the celery.
2. Remove the husks and silk from the corn and cut the kernels off the cobs.
3. Combine all the ingredients in a pot and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to medium and simmer uncovered for about 20 minutes until the vegetables are tender.
4. Spoon the mixture into hot sterilised jars, leaving quarter inch of head space and seal with lids. Place in a boiling water bath for 10 minutes.
Store the jars in a cool dark place and they’ll keep for at least a year. Once it’s made, wait a week or two before eating the relish to allow time for the vinegar to mellow our.
Once a jar is opened, store in the fridge for up to two months.