Ingredients
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4 cups corn, fresh if possible
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1 yellow pepper, seeded and finely chopped
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2 garlic cloves, minced
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1 1/2 cups cider vinegar
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3/4 cup granulated sugar
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1/2 cup red onion, chopped
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1/2 cup sweet red pepper, chopped
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1 teaspoon ground cumin
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1 teaspoon pickling salt
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1/2 teaspoon fresh ground black pepper
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2 tablespoons fresh cilantro, chopped
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1/3 cup green onion, chopped
Instructions
- Bring a large pot of water to a boil over high heat.
- Add corn, cover and cook for 6 minutes.
- Drain and cool until easy to handle.
- With a sharp knife cut kernels from cob and measure 4 cups corn into a large stainless steel saucepan.
- Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 20 minutes.
- Stir in cilantro and cook 2 minutes longer.
- Remove from heat.
- Remove hot jars from canner and ladle relish into jars to within 1/2 inch of rim.
- Process 15 minutes for pint jars.