Food recipes
Sweet Pepper and Corn Relish
Sweet Pepper and Corn Relish Ingredients: oil, olive, salad or cooking peppers, sweet, green, raw salt, table corn, sweet, white, raw fresh red onions, vinegar, cider sugars, granulated spices, turmeric, ground Direct...
Sweet Pepper and Corn Relish
Ingredients:
oil, olive, salad or cooking
peppers, sweet, green, raw
salt, table
corn, sweet, white, raw
fresh red onions,
vinegar, cider
sugars, granulated
spices, turmeric, ground
Directions:
Heat the oil in a large skillet over medium-high heat.
Add the peppers and salt and saute for approximately 12 minutes, stirring often, until the peppers soften and begin to caramelize.
Add the corn, stirring to combine, and cook the vegetables for 3 to 4 minutes longer, until the corn is hot.
Turn off the heat and add the onion to the pan; stir well.
In a small saucepan over medium heat, combine the vinegar, sugar, and turmeric and stir just until the sugar dissolves, about 2 minutes.
Pack the vegetables tightly into 3 clean pint jars, and pour the warm brine over the vegetables to cover completely, discarding any unused brine.
To can the relish for longer storage, process the jars for canning.
Otherwise, cover tightly, and let the relish sit at room temperature for 1 day before moving it to the refrigerator.
Refrigerated, this will keep for up to 6 months.
Canned, it will keep for up to 1 year.
Ingredients:
oil, olive, salad or cooking
peppers, sweet, green, raw
salt, table
corn, sweet, white, raw
fresh red onions,
vinegar, cider
sugars, granulated
spices, turmeric, ground
Directions:
Heat the oil in a large skillet over medium-high heat.
Add the peppers and salt and saute for approximately 12 minutes, stirring often, until the peppers soften and begin to caramelize.
Add the corn, stirring to combine, and cook the vegetables for 3 to 4 minutes longer, until the corn is hot.
Turn off the heat and add the onion to the pan; stir well.
In a small saucepan over medium heat, combine the vinegar, sugar, and turmeric and stir just until the sugar dissolves, about 2 minutes.
Pack the vegetables tightly into 3 clean pint jars, and pour the warm brine over the vegetables to cover completely, discarding any unused brine.
To can the relish for longer storage, process the jars for canning.
Otherwise, cover tightly, and let the relish sit at room temperature for 1 day before moving it to the refrigerator.
Refrigerated, this will keep for up to 6 months.
Canned, it will keep for up to 1 year.