People Finder
Corn and Pepper Relish
From Stop and Smell the Rosemary
Ingredients:
2 cups apple cider vinegar
1⅓ cups sugar
1 Tablespoon chopped fresh basil
¼ teaspoon freshly ground pepper
1 cup diced green bell pepper
1 cup diced red bell pepper
Kernels of 4 ears cooked corn (2 cups)
Recipe directions:
Combine vinegar, sugar, basil, and pepper in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Add bell peppers and simmer 3 minutes. Stir in corn. Cool to room temperature. Spoon into sterilized jars. Cover and refrigerate. Yields 2 pints.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
