SUBMITTED BY: Nancy Josland Dalsin
makes about 2 pints
5-6 ears fresh corn
1 hot pepper, seeded and finely chopped (leave the seeds in if you like it really hot)
2 cloves garlic, chopped
1 1/2 c cider vinegar
3/4 c sugar
1/2 c red onion, chopped
1/2 c sweet red pepper, chopped
1/3 c green onions, chopped
1 t ground cumin
1 t pickling salt
1/2 t ground black pepper
2 T cilantro, chopped
Bring a large pot of water to boil over high heat. Add corn and cook for 6 minutes. Drain and cool until you can handle it. Cut off the kernels until you have 4 cups of corn. Put the corn into a large pot (not aluminum).
Add hot pepper, garlic, vinegar, sugar, red pepper, red onion, green onion, cumin, salt and pepper to pan with corn. Bring to a boil over high heat, reduce heat and let it boil gently for 20 minutes. Stir in cilantro and cook for 2 more minutes. Take it off the heat.
Ladle the relish into hot jars and process for 15 minutes using standard canning procedures.
Frozen corn can be used as well. Just make sure to cook it before you add the other ingredients.
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