Ingredients:
- 1 large cucumber, peeled, seeded, roughly chopped
- 2 cups chopped onions
- 1 red bell pepper, seeded and chopped
- 4 cups fresh corn kernels
- 2 plum or Roma tomatoes, diced
- 1 red or green serrano 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 tsp. ground cumin
Directions:
- Working in batches if necessary, pulse the cucumbers, onions and bell peppers in a food processor with just three or four pulses; do not purée. Combine with the remaining ingredients and simmer.
- Place the mixture in a medium 6-quart, thick-bottomed pot. Add the corn, tomatoes, serranos, sugar, salt, pepper, vinegar, turmeric, mustard seed and ground cumin. Bring to a boil.
- Reduce the heat to a simmer. Cover and cook for 25 minutes.
- Spoon the corn relish into sterilized jars and seal. The relish will last for 4 to 6 weeks when refrigerated.
