2 cups fresh corn kernels (about 4 ears)
1 cup chopped onion (about 1 medium onion)
1 cup chopped cubanelle peppers (about 2 peppers)
1 cup diced green (unripe) tomato (about 1 tomato)
1 cup apple cider vinegar
1 jalapeno, minced
1/2 tablespoon yellow mustard seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
If canning: Prep jars/seals.
Stir together all ingredients in a heavy bottom pot. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Ladle into pint jars leaving 1/2 inch headspace.
If canning: Seal the jars and process in a hot water bath for 15 minutes.
Alternately, allow to cool to room temperature and store, covered, in the refrigator up to 1 week.
Yield: about 2 1/2 pints
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.
I went to the farm store this weekend and was pleased to find some suprisingly sweet, tasty, late season corn. I’m trying to keep my green tomatoes on the vine as long as possible, in hopes that they will ripen before the first frost, so I was happy the store also had some green tomatoes. I thought they’d make the perfect relish when paired with the corn.
I ended up canning it because I had the big pot going for some more autumnal canning projects but it would be just fine in the fridge for a week or so and of course you can eat it right away. It is wonderful on pork, hot dogs, poultry and burgers.