Kathie Oh's Recipe

Freezer Corn Relish

Category: on the sidelines

2 medium red onions
1 large green bell pepper, seeded and chopped
1 large red bell pepper, seeded and chopped
5 cups freshly scraped corn kernels (out of season, thawed frozen corn kernels can be substituted for fresh; add them during the last 10 minutes of cooking.)
1 1/2 cups sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. tumeric
1/2 tsp. crushed red pepper flake
1 1/2 cups cider vinegar
1/2 cup oil

In a medium heavy saucepan, combine all the ingredients. Place over medium-high heat and bring the mixture to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, for 20 minutes. Transfer the relish to 1 pint containers, cover tightly, and freeze. Allow to thaw in the refrigerator for 24 hours before using.

See recipe for Corn Relish Muffins***