Fresh Corn Relish

3 cups of distilled vinegar (or apple cider vinegar)
1 1/2 cups of sugar
1 teaspoon of ground turmeric
2 tablespoons of fine sea salt
2 teaspoons of celery seed
2 teaspoons of mustard seed
1 tablespoon of whole allspice
1 tablespoon of black pepper corns
2-3 jalapeno peppers seeded and chopped fine
3 large stalks of celery the size of corn kernels
1 cup of fresh blue lake green beans chopped the size of corn kernels
1/2 small red onion chopped fine
1//2 small yellow onion chopped fine
4 ears of fresh corn kernels removed from cob
1 red bell pepper chopped
4 large Marconi peppers chopped (or substitute green bell)
1 1/2 cups of mixed cherry tomatoes chopped medium fine

Cook the vinegar and sugar till blended and heated to a boil. Add spices, jalapenos, chopped celery, blue lake green beans, onions, and cook till al dente. Add the corn and cook for one minute. Add peppers and cook for one minute. Last stir in fresh chopped tomatoes. When heated through, ladle into sterilized mason jars. Cool, then refrigerate and the relish will keep for up to 2 months. Or process in a water bath for 10 minutes. This recipe filled 10 half pint jars. This is good enough to eat plain as a salad. I'm going to try it added to a potato salad. Perhaps served alongside or in sandwiches could be another choice.

White Rabbit to you all

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