Sweet Pepper and Corn Relish

1. 1

   Heat the oil in a large skillet over medium-high heat.

2. 2

   Add the peppers and salt and saute for approximately 12 minutes, stirring often, until the peppers soften and begin to caramelize.

3. 3

   Add the corn, stirring to combine, and cook the vegetables for 3 to 4 minutes longer, until the corn is hot.

4. 4

   Turn off the heat and add the onion to the pan; stir well.

5. 5

   In a small saucepan over medium heat, combine the vinegar, sugar, and turmeric and stir just until the sugar dissolves, about 2 minutes.

6. 6

   Pack the vegetables tightly into 3 clean pint jars, and pour the warm brine over the vegetables to cover completely, discarding any unused brine.

7. 7

   To can the relish for longer storage, process the jars for canning.

8. 8

   Otherwise, cover tightly, and let the relish sit at room temperature for 1 day before moving it to the refrigerator.

9. 9

   Refrigerated, this will keep for up to 6 months.

10. 10

    Canned, it will keep for up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.