Today’s action is to ‘value it’.
An inevitable but really rather nice consequence of eating plastic free is that you eat more seasonally. Food is far less likely to be plastic wrapped when it is more local and common. So come summer and you can get unwrapped sweet corn.
And because you eat seasonally you tend to value the treat….and the opportunity to make sweetcorn relish thereby replacing another glass jar with a plastic lined metal lid.
Which is great as it is value it Wednesday 3rd day into waste less live more week!
So lets talk shucking. Judging from posts on the internet this is a complex process involving silky bits. I don’t know what they are talking about but I cooked the corn and took the ears off with a fork. It was easy enough.
Then I loosely followed this recipe. I used one corn and one pepper and reduced everything else by a quarter.
And I used white vinegar.
Not sure I got it right. Its kind of like sweetcorn jam. Beginning to realise why I like relish so much.
Here is the recipe I based my jam on.
What You’ll Need:
1 tablespoon vegetable oil
3 1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3 1/2 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 Cup sugar
Makes 6 half pint jars
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