Corn Relish

Ingredients

• 1 large cucumbers peeled seeded roughly chopped
• 2 cups onions chopped
• 1  bell peppers red seeded chopped
• 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
• 2  roma tomatoes diced
• 1  serano chile peppers green red minced seeded
• 1.3 cups sugar 
• 2 tablespoons kosher salt 
• 0.5 teaspoon pepper black
• 1.5 cups apple cider vinegar 5% ( acidity)
• 0.5 teaspoon turmeric 
• 2 teaspoons mustard seeds 
• 0.5 teaspoon ground cumin 

Equipment

• food processor
• pot
• canning jar

Directions

1. Pulse cucumbers, onions, bell peppers: Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
2. Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot.
3. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
4. Scoop into jars: Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.
5. If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.
6. Serve with hot dogs, in tacos, or with pork.