Corn Relish

Recipe View 15 mins Prepare the Corn: Cut the kernels from the cobs. (Approximately 15 minutes)

Recipe View 5 mins Extract Corn Essence: Using the back of a spoon, scrape the cobs to extract the remaining milky juices; reserve with the corn kernels. (Approximately 5 minutes)

Recipe View 10 mins Combine Vegetables: In a large, heavy-bottomed saucepan, combine the corn and its juices with the chopped tomatoes, green bell peppers, red bell pepper, onion, and cucumber. (Approximately 10 minutes)

Recipe View 5 mins Infuse with Flavor: In a separate medium bowl, whisk together the apple cider vinegar, sugar, salt, celery seeds, and mustard seeds until the sugar and salt are dissolved. Pour this mixture over the vegetables in the saucepan. (Approximately 5 minutes)

Recipe View 1 hrs Simmer to Perfection: Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 1 hour, stirring occasionally to prevent sticking. The relish should thicken slightly. (Approximately 60 minutes)

Recipe View 20 mins Jarring Process: Carefully pack the hot relish into hot, sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or spatula to release any trapped air bubbles. Wipe the rims of the jars clean with a damp paper towel. Top with sterile lids and screw bands until fingertip tight. (Approximately 20 minutes)

Recipe View Refrigerate: Allow jars to cool completely. Check seals. Refrigerate until serving. Relish is best after flavors have melded for at least 24 hours.