~ RECIPE ~
1 cucumber, peeled, seeded, roughly chopped
2 cups chopped onions
1 red bell pepper, seeded and chopped
4 cups corn kernels (cut from 4-6 ears)
2 tomatoes, diced the size of corn kernel
1 red or green serano chile pepper, seeded and minced
1 1/4 cups sugar
2 Tbsp Kosher salt
1/2 tsp black pepper
1 1/2 cups apple cider vinegar
1/2 tsp turmeric
2 tsp mustard seeds
1/2 teaspoon ground cumin
1. Pulse cucumbers, onions, and bell peppers in food processor just 3-4 pulses, don't puree.
2. Place mixture in a medium-sized, thick-bottomed pot. Add the rest of the ingredients. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
3. If you do not wish to can, put corn relish into clean container and store in fridge up to 4-6 weeks. If you wish to can them and store outside the refrigerator, follow hot water bath processing instructions and fill clean pint jars, leave 1 inch headspace and process 15 minutes. Makes 3-4 pints.
Good on hot dogs, in tacos, or with pork!