This sweet-and-tangy relish is a Canadian summertime classic. Serve it alongside pretty much anything that comes off your barbecue – big fat burgers, juicy sausages, grilled pork chops or chicken.
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 2 tsp salt
- 4 cups fresh corn kernels (about 4 ears)
- 1 cup finely diced red pepper
- 1 small jalapeno pepper, finely minced
- 1/2 cup finely chopped onion (about 1 small)
- 1 tbsp mustard seeds
- 1 tsp celery seeds
- 1/2 tsp ground turmeric
- 1/4 cup water
- 2 tbsp cornstarch
- In a large saucepan set over medium-high heat, combine the vinegar, sugar and salt. Bring to a boil, then stir in the corn, red pepper, jalapeno, onion, mustard seeds, celery seeds and turmeric. Reduce heat to low and simmer for 10 minutes, stirring frequently, or until the corn is tender.
- In a small bowl, whisk together the water and cornstarch. Stir into the corn mixture, and turn the heat up to medium. Simmer for 3-5 minutes or until the relish starts to thicken up.
- Ladle the hot relish into clean mason jars, leaving ½” headspace. Let cool to room temperature before transferring to the refrigerator. The finished relish will keep for up to one month.
- Category: Condiment