The corn, peppers, celery and onion for this recipe were all purchased from Valerie Jollimore's fruit and vegetable stand at the Liverpool, Nova Scotia farmer's market. The wonderful aroma of a variety of pickles is wafting from the kitchens around the Region Of Queens these days.Corn Relish
1 cup white vinegar
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 1/2 teaspoons powdered mustard
1 teaspoon celery seeds
1/4 teaspoon turmeric
1/4 teaspoon hot pepper sauce
2 1/2 cups corn kernels, cut from cobs
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1 1/2 tablespoons flour
2 tablespoons cold water
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
Method: In a saucepan or Dutch oven, combine vinegar, sugar, salt, mustard, celery seeds, turmeric and hot pepper sauce; bring to boil.
Stir in corn, onions and celery; reduce heat and simmer, stirring often, until softened, about 20 minutes.
Whisk flour with water; whisk into pickle mixture. Add red and green peppers; bring to boil and cook, stirring often, until thickened, about 5 minutes.
Fill sterilized jars and seal.
Note: This recipe makes the amount in the above picture but you may double the recipe, if you wish.
