Corn Relish

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Cut corn
2/3 cup	73g / 2.6oz	Diced celery
2/3 cup	41g / 1.4oz	Diced onion
2/3 cup	157ml	Apple juice
2/3 cup	157ml	Apple cider vinegar
1		Jalapeño - stemmed, seeded,
		And diced
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Onion powder
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2/3 cup	97g / 3.4oz	Diced seeded green pepper
2/3 cup	97g / 3.4oz	Diced seeded red pepper
2/3 cup	97g / 3.4oz	Diced seeded orange pepper

Recipe Instructions

Sterilize four 8 ounces glass jars with their lids, by boiling them in a large pot of water for 15 minutes, and leave them in the hot water until ready to use. Place a rack in the pot of water and keep hot.

Meanwhile, in a saucepan, combine all of the ingredients, except the peppers, and bring to a boil. Cook the corn mixture over medium heat for 5 minutes. Add the peppers and cook an additional 5 minutes. Remove from heat. Taste and adjust seasonings as needed.

Using tongs, remove the sterilized jars and lids from the water. Using a funnel and a ladle, transfer the corn relish to glass jars, filling within 1/4-inch of the top of the jar. Wipe clean the rims of the jars, and seal the jars with their lids.

Return the pot of water to a boil. Place the filled jars in boiling water, adding more water as needed to completely cover the jars by 1-inch. Once water boils again, process for 10 minutes. Use tongs to remove the jars from the water, and allow to cool on a dry surface. Label and date the jars. Store in the refrigerator for up to 1 month.

This recipe yields four 8-ounces jars.

Source:
The Vegan Chef at http://www.veganchef.com

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