Waynes Ginger Corn Relish
1 cup cider vinegar
1 cup brown sugar
2 cups white sweet corn kernels
1 cup chopped Purple Vidalia Onion
1/2 cup coarse chopped red Bell Pepper
1 -2 Garlic cloves minced
1/4 tsp fresh ground pepper
1/2 tsp salt
1 tsp celery seed
3 tbsp fine chopped Ginger Root
to make a small 24 oz. batch the first time ( 3 x 8 oz jars )
use a 12 sauce pan on med heat.
pour in cider vinegar, sugar and salt and bring to a slow boil for 5 mins.
prepare kernel corn , 4 cobs approx 2 cups.
prepare giger root, Bell pepper , garlic (minced ) and chopped Vidalia Onion.
Once all ingredients are prepared, have 3-4 x 8oz jars ready for canning.
Add all ingredients and simmer for 1 mins,...no longer please!
Drain liquid and set aside to top off jars last
pour relish into jars and pack full.
add fluid to top off,..seal lids and place upside down to cool and seal.
set in a cool dark place for 2 weeks,.if you can wait it will be at it's best.
Enjoy and remember,.. try to use small kernel white corn , fresh picked no more than 2 days old, for best flavor..
Caution, simmering for longer that 1 min will release the water in the vegetables and cause a thinning of the liquid. The vegetables will be cooking as it cools down.
Pairs Well With
Ginger adds a spicy tang that compliments sweet corn relish. I discovered this recipe when experimenting with Horse radish. Horse radish is far too edgy for this recipe. Ginger root adds a pleasant tang without over powering your favorite spices and the flavor of Corn.
Your family and friends will try to guess the tangy ingredient in your relish,..all good fun!
Remember, ginger root takes time to maximize its flavoring. Let sit for at least 2 weeks for best results. Great condiment for Hot dogs . Add a few table spoons to Potato Salad for color and flavor.