cynupstateny
Well-known member
jars.
Fiesta Corn Relish
5-6 large ears of corn
1 hot yellow pepper, seeded and finely chopped (I used a jalapeno with ribs and some seeds)
2 cloves garlic, minced
1 ½ cups cider vinegar
¼ cup granulated sugar
½ cup chopped red onion
½ cup chopped sweet red pepper
1/3 cup chopped green onion
1 tsp. Cumin
1 tsp. Pickling salt
½ tsp. Fresh ground black pepper
2 Tbsp. Cilantro ( I used 1 Tbsp.)
1. Cook corn, remove kernels when cool and measure out 4 cups. (I grilled the corn) Place in large stainless steel or enamel saucepan.
2. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin and black pepper to saucepan. Bring to boil over high heat, reduce heat and boil gently, uncovered, for 20 min. Stir in cilantro and cook 2 min. longer. Remove from heat.
3. Fill heated jars to within ½ inch of rim (head space). Process 15 min. for half-pint jars and pints.
Makes 4 ½ cups.
Source:The Complete Book of Small Batch Processing
Fiesta Corn Relish
5-6 large ears of corn
1 hot yellow pepper, seeded and finely chopped (I used a jalapeno with ribs and some seeds)
2 cloves garlic, minced
1 ½ cups cider vinegar
¼ cup granulated sugar
½ cup chopped red onion
½ cup chopped sweet red pepper
1/3 cup chopped green onion
1 tsp. Cumin
1 tsp. Pickling salt
½ tsp. Fresh ground black pepper
2 Tbsp. Cilantro ( I used 1 Tbsp.)
1. Cook corn, remove kernels when cool and measure out 4 cups. (I grilled the corn) Place in large stainless steel or enamel saucepan.
2. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin and black pepper to saucepan. Bring to boil over high heat, reduce heat and boil gently, uncovered, for 20 min. Stir in cilantro and cook 2 min. longer. Remove from heat.
3. Fill heated jars to within ½ inch of rim (head space). Process 15 min. for half-pint jars and pints.
Makes 4 ½ cups.
Source:The Complete Book of Small Batch Processing