The cover of the Food & Wine section July 24 will feature make-your-own wine coolers. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
4 ears corn
2 bell peppers, green or red, seeded and diced
2 celery stalks, finely sliced
1 red chile, seeded and sliced
1 onion, peeled and sliced
2 cups white wine vinegar
1 cup granulated sugar
2 teaspoons sea salt
2 teaspoons mustard powder
1/2 teaspoon ground turmeric
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Strip kernels from corn cobs using a sharp knife. Blanch them in a saucepan of boiling water for 2 minutes, then drain well. Put corn and other -ingredients in a saucepan, bring to a boil, and stir. Simmer gently, stirring, for 15 to 20 minutes.
Check seasoning, then spoon into jars and refrigerate.
Note: The relish should be a spoonable consistency and wetter than a chutney.
From: Vegetables Please by Carolyn Humphries