Pepper Corn Relish Recipe
Ingredients
| 725 ml. / 1 1/4 pints white vinegar | ||
| 225 g. / 8 oz. sugar | ||
| 2 x 275 g. / 10 oz. cans sweetcorn, drained | ||
| Onion | 1 , chopped | |
| 50 g. / 2 oz. celery, chopped | ||
| 2 green peppers, pith and seeds removed and chopped | ||
| 1 large red pepper, pith and seeds removed and chopped | ||
| 45 ml. / 3 tablespoons cornflour | ||
| 15 ml. / 1 tablespoon dry mustard | ||
| 5 ml. / 1 teaspoon mustard seeds | ||
Directions
Put 600 ml./ 1 pint of vinegar and the sugar into a saucepan and bring to the boil.
Stir in the vegetables and simmer for 20 minutes.
Mix the cornflour with the remaining vinegar and stir into the mixture, with the mustard seeds.
Bring to the boil and simmer for 5 minutes or until the relish thickens.
Pour into hot, sterilized jars and seal.
Stir in the vegetables and simmer for 20 minutes.
Mix the cornflour with the remaining vinegar and stir into the mixture, with the mustard seeds.
Bring to the boil and simmer for 5 minutes or until the relish thickens.
Pour into hot, sterilized jars and seal.
Chef
