Aishani's+Corn+Relish

Cook Time: 30-40 min.

How Much it Makes: 3.5 pints

Ingredients and Amounts:


 * 4 cups corn kernels (cut from 4-6 ears depending on size)
 * 2 cups chopped onions
 * 1 chopped and seeded red bell pepper
 * 2 diced plum or Roma tomatoes
 * 1.25 cups of sugar
 * 2 tablespoons Kosher salt
 * 0.5 teaspoon black pepper
 * 1.5 cups apple cider vinegar (5% acidity)
 * 0.5 teaspoon turmeric
 * 2 teaspoons mustard seeds
 * 0.5 teaspoon ground cumin
 * 1 large cucumber, peeled, seeded, and chopped
 * 1 red or green serano chile pepper, seeded and minced

Directions:
 * 1) Working in batches if necessary, pulse the cucumbers, onions , and bell pepper in a food processor (or blender), just 3 or 4 pulses, so they are distinguishable from each other. (not pureed)
 * 2) Place the mixture in a medium sized, thick bottomed pot.
 * 3) Add the corn, tomatoes, serano chile, sugar, salt, black pepper, vinegar, turmeric, mustard seed, and ground cumin.
 * 4) Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
 * 5) Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

Can be served with pretzels, chips, hot dogs, tacos, or anything you want. Enjoy!