Can It, Bottle It, Smoke It: And Other Kitchen Projects
Featured Recipe: Sweet Pepper and Corn RelishMakes: About 6 cups (3 pints)Time commitment: About 1 dayIngredients1 tablespoon vegetable oil3 3/4 cups diced red bell pepper (3 or 4 peppers)1 tablespoon kosher salt4 cups fresh or thawed frozen corn kernels1 3/4 cups diced red onion (1 very large onion)1 1/2 cups apple cider vinegar1 1/2 cups sugar1/2 teaspoon ground turmericInstructionsHeat the oil in a large skillet over medium-high heat. Add the peppers and salt and sauté for approximately 12 minutes, stirring often, until the peppers soften and begin to caramelize. Add the corn, stirring to combine, and cook the vegetables for 3 to 4 minutes longer, until the corn is hot. Turn off the heat and add the onion to the pan; stir well.In a small saucepan over medium heat, combine the vinegar, sugar, and turmeric and stir just until the sugar dissolves, about 2 minutes. Pack the vegetables tightly into 3 clean pint jars, and pour the warm brine over the vegetables to cover completely, discarding any unused brine. To can the relish for longer storage, process the jars according to the instructions on page 28. Otherwise, cover tightly, and let the relish sit at room temperature for 1 day before moving it to the refrigerator.How to Store ItRefrigerated, this will keep for up to 6 months. Canned, it will keep for up to 1 year.