A great way to prepare fresh vegetables. Very hearty and healthy.
A great summer salad that's good for you.
6 ears boiled corn (add tsp. sugar to water)
5 zucchini
2 cucumbers, seeded and coursely chopped
2 onions, coursely chopped
1 red bell pepper, seeded and coursely chopped
10 roma tomatoes, seeded
1 pickled jalapeno
1 1/4 cups sugar
2 tbls. kosher salt
1/2 tsp. black pepper
1 1/2 cups apple cider vinegar
1/2 tsp. tumeric
2 tsps. ground mustard
1/2 tsp. ground cumin
Pulse the vegetables in small batches in food processor so that they are still distinguishable from each other. You don't want to puree them.
Put all ingredients into a large stock pot and bring to a boil. Lower heat, cover and simmer for 25 minutes.
Pour into sterilized pint size canning jars. Let cool on counter and refrigerate.
Makes approximately 9 pints.
Will last up to 6 weeks in refrigerator.
This relish goes great with pulled pork
and hot dogs.
Also good with blue corn tortilla chips.