This week, Roy discovered that he had several tins of corn kernels in the cupboard. He wanted to find a recipe to use up some of the excess, so flipped through Grandma’s cookbook for inspiration. When he found a few recipes for corn relish, he decided to have a go at making his own version. He was really pleased with the result of his experiments, but didn’t think it was exactly what was expected of a relish. So this week, Roy Creates Pickled Corn Salsa.
Note: This recipe makes about 2 large jars worth.
You Will Need:
- 1 small onion
- Half a red capsicum
- Half a green capsicum
- A tin of corn kernels
- A teaspoon of hot English mustard
- ¼ of a teaspoon of yellow mustard seeds
- 1/3 of cup of white vinegar
- 1/3 of a cup of vegetable oil
- A teaspoon of pickling spice
- Optional: a sprinkle of chilli flakes
Method:
- Finely chop the onion and put it in a bowl
- Roughly chop the capsicums and add them and the corn to the onion
- Stir the vegetables together and transfer to clean jars
- Put the rest of the ingredients in a small saucepan and heat until combined. You don’t need to boil them, but they should be hot.
- Divide the liquid between the jars. You might not have enough to completely cover the vegetables, but that doesn’t matter.
- Store the salsa in the fridge and shake occasionally. Eat within a week to 10 days.
- Enjoy!