Sweetcorn Relish

We had an American themed tea tonight, in honour of that election! Made fantastic apple pie, home made burgers (see Pete’s burger) wedge chips, and worked on a new recipe for a sweetcorn relish… thankfully it was delicious, strong tasting, but complemented the robust flavour of the burger. Very well priced this, for 4 good sized jars, I used about three quarters of a bag of frozen sweetcorn, and some bits and bobs from the bottom of the fridge...

Ingredients

500g sweetcorn (I used frozen, or you could use 10 cobs)
16floz vinegar (I used a mix of red wine vinegar and a drop or two of malt.. what's in your cupboard?)
2 sticks of celery, very finely chopped
half a cabbage, very finely chopped
2 onions, finely chopped
1 red pepper, finely chopped
1 green pepper, finely chopped
three quarters of a cup of sugar
1 and half tbs mustard (I used a ready made, with chilli)
1 chilli (optional)
1 tbs salt
2 tsp cornflour, mixed to a paste with water.

Method

Mix vegetables together, add remaining ingredients (except the cornflour) and cook until corn is tender, 20 to 30 minutes, stirring occasionally. Add the cornflour, stir and cook for a further 5 minutes.

Pack into hot sterilized jars and seal. Makes about 2 and half pints..

Today’s illustration © Lois Blackburn www.loisblackburn.co.uk