Ingredients
12corn ear
1red bell pepper
1green bell pepper
4jalapenos
1½cupsapple cider vinegar
1½cupssugar
1Spanish onion
2tbspwhole grain mustard
salt
Preparation
Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over. Transfer to a bowl, cover, and let cool slightly.
Peel, stem, and seed the peppers and jalapeños. Cut the bell peppers into half-inch dice and the jalapeños into ¼-inch dice. In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring.
Add the corn, peppers, jalapeños, onion, and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool. Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.
