Sweetcorn Pickle recipe

This sweet yet sour pickle/relish is perfect for pepping up any meal, whether it be a Ploughman's lunch, a ham sandwich or to add a bit of flavour to a pasta dish. You could also make extra quantities of this relish and jar it for Christmas presents.

Ingredients:

• 1kg sweetcorn
• 250g cabbage
• 1 red pepper
• 1 green pepper
• 1 onion
• 200g caster sugar
• 1 litre apple cider vinegar
• 250ml water
• 2 tbsp. mustard powder
• 1 tbsp. celery seeds
• 1 tbsp. mustard seeds
• 1 tbsp. ground turmeric
• 1 tbsp. salt

Directions:

1. Finely chop the cabbage and onion. Deseed the peppers and chop them.

2. In a large saucepan, combine sweetcorn, cabbage, peppers, onion, sugar, vinegar, water, mustard powder, celery seeds, mustard seeds, turmeric and salt.

3. Bring to the boil and then reduce to a simmer. Cook for 20 minutes.

4. Transfer the mixture to sterile jars and cover. Put into the fridge before serving.

Add garlic if you like, or you could also add other vegetables such as cauliflower or runner beans. This recipe makes 100 servings.

Author: Laura Young

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