corn relish recipe

Hey eKa CIRCLE

I’d like to chat about stocking the fridge and pantry thus avoiding nasty additives in manufactured food. Not so long ago many of our grandmothers did this! Saving your recycled glass jars in a special spot is very handy for projects such as this.

It’s really not that difficult if communities come together and share excess produce then cook anything that you may have each week in order to avoid any waste. You can then swap or share it around as most recipes make more than you will need. Dry your fruit, veg and herbs using a dehydrator. Today I’m drying some apple slices and some lemongrass to store as tea. Pickle, ferment, freeze and make your own kombucha, bread, nut-milks and jam. Keep it natural. Use your time to multitask. I made the recipe below for corn relish very quickly while preparing dinner so there was no extra time spent in the kitchen. I could stir the pot occasionally and enjoy the smell wafting through my home. I encourage you to learn new skills, gather the old techniques and recipes and share them with your friends and family. Write them down in a keepsake book or start your own blog.  I recall my grandmother had a hand written folder of recipes she loved. These things are precious and gems to be revered.

The other night I was hankering for some old fashioned relish. The corn one that I remember as a child, I thought I would check my cupboards and crisper drawer and see if I had what it took to make some.  I found an old fashioned Amish recipe that appealed to me, tweaked it to accomodate what I had in my stores and it turned out delicious. Try it with some bread butter and cheese. I didn’t have any fresh chillies so I used some pickled ones my neighbour had gifted me from his garden, added a dash of turmeric that another friend brought back for me from India.

I packed up a jar to take for lunch with some new friends that seemed to enjoy it as well and asked for the recipe. So here it is, I do hope you try it.

love & light

M + E

Corn Relish Recipe

2 cups of corn kernels, fresh or frozen

1/2 head of cauliflower, cut into small florets

1 red onion, peeled and finely diced

3 stalks celery, finely chopped

5 small chillies, sliced

4 bay leaves

1 tbsp mustard seeds

1/2 tsp ground turmeric

1 cup white vinegar

2/3 cup sugar

1/2 tsp salt

Place all of the ingredients into a heavy (non aluminium) saucepan and simmer for 1/2 hour or until the liquid has reduced by half. Spoon the hot relish into clean sterilised jars, seal and refrigerate when cool.

Makes approximately 3 medium jars.