Corn Relish

The markets are full of Olathe corn in late July, a variety of corn grown in Colorado that is known for its sweet flavor. And when corn is in season, we make corn relish.

Ingredients

8 cups fresh corn kernels, from about a dozen ears of corn
2 cups diced green bell pepper
2 cups diced red bell pepper
2 cups chopped onions
1/4 cup minced garlic
1 Tablespoon pickling salt
2 Tablespoons yellow mustard seeds
1 quart cider vinegar
1 cup water
2/3 cup brown sugar

Instructions

Boil corn for 10 minutes. Remove and place in ice water to chill. Remove kernels from corn cob.
In large nonreactive pot, bring all ingredients to a boil. Reduce heat and simmer for 20 minutes.
Pack the relish into pint-sized mason jars, leaving 1/2 inch headspace. Close jars with hot two-piece caps. Process jars for 15 minutes in a boiling water bath.
Store cooled jars in cool, dry, dark place.

Recipe Source:  The Joy of Pickling by Linda Ziedrich