Corn Relish

Name: Corn Relish
Ingredients: 6 ears fresh corn, shucked; 1 1/2 cups cider vinegar; 3 tablespoons sugar; 1/2 teaspoon turmeric; 3/4 teaspoon mustard powder; 1 tablespoon mustard seed; 1 teaspoon coarse salt; 1 dried bay leaf; 4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces; 2 red bell peppers, finely diced; 1 large red onion, finely diced

11 ingredients

13 steps

Ingredients

6 ears fresh corn, shucked
1 1/2 cups cider vinegar
3 tablespoons sugar
1/2 teaspoon turmeric
3/4 teaspoon mustard powder
1 tablespoon mustard seed
1 teaspoon coarse salt
1 dried bay leaf
4 cups green cabbage (about 1/2 pound), chopped into 1/2-inch pieces
2 red bell peppers, finely diced
1 large red onion, finely diced

Directions

1

Fill a medium pot with water, and bring to a boil.
2

Add the corn; cook until the kernels are tender, about 4 minutes.
3

Using tongs, transfer the corn to a platter; let cool.
4

Discard all but 3 cups cooking water.
5

Use a sharp knife to shave the kernels from the cobs (to yield about 3 cups); set aside.
6

Add the vinegar, sugar, turmeric, mustard powder, mustard seed, salt, and bay leaf to pot.
7

Bring to a simmer over medium-high heat.
8

Add the cabbage, red peppers, onion, and corn kernels; stir to combine.
9

Bring to a boil; immediately remove from heat, and let stand 5 minutes.
10

Strain the mixture, and let the liquid and vegetables cool in separate bowls; discard the bay leaf.
11

When cool, strain the liquid through a fine sieve into the bowl with the vegetables.
12

Serve the relish chilled or at room temperature, using a slotted spoon to leave liquid behind.
13

Store in an airtight container in the refrigerator.