This sweet and tangy corn relish takes you right back to the cool 1950s. The combination of red peppers and yellow corn make it both pleasing to eat and to look at. My larder shelves finally have some color besides deep reds and browns!
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Step 1: Gathering Your Ingredients
1 tablespoon vegetable oil
3 1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3 1/2 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 Cup sugar
3/4 teaspoon ground turmeric
Makes 6 half pint jars
Recipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It
If you are canning this recipe, begin by sterilizing your jars in a hot water bath canner.
Step 2: Caramelizing the Red Peppers
Step 3: More Veggie Cooking + Brine Boiling
For the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved.
Step 4: Packing in the Goods
If you decide not to can this recipe, you can fridge it for up to 6 months!