Pickled Corn-Bacon Relish

Name: Pickled Corn-Bacon Relish
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M2DT0H30M0.000S
Yield: 8 cups
Ingredients: 2 strips bacon; 5 ears corn, shucked; 1 red bell pepper, cored, seeded, and finely diced; 1 orange bell pepper, cored, seeded, and finely diced; 1 cup finely diced red onions; 1 1/2 cups apple cider vinegar; 1 1/2 cups water; 1/3 cup sugar; 2 teaspoons black mustard seeds; 1/2 teaspoon fennel seeds; 1 tablespoon salt

Recipe courtesy of Edward Lee

Watch how to make this recipe.

Pickled Corn-Bacon Relish

0 Reviews

These days you are as likely to find a producer of delicious, high-quality relishes-or, in the same category, compotes and preserves-at your local farmers' market as you are to make them yourself. I'm all for making things from scratch, but when you can find a jar that is as good as one you would make, I'm quick to give in. However, you won't find this relish just anywhere. If I can find a way to put a piece of bacon in something, I will. This relish is a great addition to any picnic meal: in sandwiches, with the crusts cut off, or with pulled pork on soft buttery rolls. Don't forget the iced tea and salty potato chips. Now, that's my kind of afternoon.

Level: Easy
Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

196

Total Fat

5

Saturated Fat

2

Carbohydrates

33

Dietary Fiber

3

Sugar

20

Protein

5

Cholesterol

6

Sodium

679

Total: 2 days 30 min
Prep: 10 min
Inactive: 2 days 10 min
Cook: 10 min

Level: Easy
Yield: 8 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

196

Total Fat

5

Saturated Fat

2

Carbohydrates

33

Dietary Fiber

3

Sugar

20

Protein

5

Cholesterol

6

Sodium

679

Total: 2 days 30 min
Prep: 10 min
Inactive: 2 days 10 min
Cook: 10 min

Ingredients

2 strips bacon

5 ears corn, shucked

1 red bell pepper, cored, seeded, and finely diced

1 orange bell pepper, cored, seeded, and finely diced

1 cup finely diced red onions

1 1/2 cups apple cider vinegar

1 1/2 cups water

1/3 cup sugar

2 teaspoons black mustard seeds

1/2 teaspoon fennel seeds

1 tablespoon salt

Directions

1. Cook the bacon in a medium skillet until crisp. Drain on paper towels.
2. Cut the kernels off the corncobs with a sharp knife. Combine the corn, peppers, and red onions in a bowl, cover with cold water, and soak for 10 minutes to rinse out some of the starch. Drain.
3. Combine the vinegar, water, sugar, mustard seeds, fennel seeds, and salt in a large saucepan and bring to a boil, stirring to dissolve the sugar and salt. Add the corn, peppers, and onions and bring back to a simmer.
4. Transfer the relish to a glass jar. Add the bacon, whole or crumbled, and cover with a tight-fitting lid. Refrigerate. The relish will be ready to eat in 2 days, and it will keep for up to a week.