Home style sweet corn relish
Try this delicious home made sweet corn relish with cold meat or mix with sour cream to make a dip.
Makes 4-6 jars
1 L white vinegar
1¼ cups sugar
2 Tbsp salt
8 cups sweet corn kernels, sliced from the cob
4 cups deseeded and diced, red and green capsicums
1¾ cups finely diced celery,
1 cup finely chopped onion
2 Tbsp mustard powder
2 Tbsp ground turmeric
¼ cup water
2 Tbsp celery seeds
Combine vinegar, sugar and salt in a large saucepan. Bring to the boil over a medium-high heat, stirring to dissolve sugar.
Gradually add sweet corn, capsicums, celery and onion, stirring constantly and maintaining the boil.
Mix mustard powder, turmeric and water into a paste and add to the mixture with the celery seeds.
Reduce heat, stirring frequently for about 5 minutes until thick enough to mound on a spoon.
Ladle hot relish into hot jars. Remove air bubbles and seal the jar with its lid.
The Sweet corn relish is in the two jars to the left of the Hot sauce bottle.
Nutrition Information Panel
|Per Serving [Per 100g Serves]|
|- saturated fat||0.3g|