Re: Pickles
This is one of my favourites -
Sweet Corn Relish.
Makes two jars
Takes 35-40 minutes
Keeps 3 months
Ingredients:-
4 sweet corn cobs
2 medium peppers (either 2 red or 1 red and 1 green)
2 finely sliced sticks of celery
1 finely sliced and deseeded red chilli (optional)
1 finely sliced medium onion
450ml white wine vinegar
225 grm granulated white sugar
2 tsp sea salt
2 tsp mustard powder
Half tsp turmeric
Method :-
Strip the corn kernels from the cobs and blanch in boiling water for 2 mins. Drain well.
Put the corn and all the other ingredients in a saucepan and bring to the boil - stirring well to dissolve the sugar.
Simmer for 20mins or until the mixture has thickened and there is very little liquid left. The relish should be a spoonable consistency and wetter than a chutney
Spoon into warm sterilized jars and seal.
Relishes do not need to mature like chutneys - can be eaten straight away - this one goes well with cold meat/chicken and salad.
I can recommend the following book:-
The Preserving Book by Lynda Brown,
Packed with great recipes, hints and tips.
https://www.amazon.co.uk/The-Preserv...s%2C832&sr=1-1