Description
Yield
Approximately 6–7 (8 oz) jars
Ingredients
- 2 smoked poblano peppers, finely diced
- 4 cups corn niblets, thawed if frozen
- 1 cup finely diced sweet white onion
- 1 cup finely diced orange bell pepper
- 1 cup finely diced zucchini (optional)
- 4 oz pimentos (1 jar), drained and diced
- 1 cup white sugar
- 1 tablespoon pickling spice
- 1½ teaspoons celery seed
- 1/2 teaspoon kosher sea salt
- 1 cup apple cider vinegar
Instructions
1.
Preheat the grill. Preheat the grill to 250°F.
2.
Smoke the poblanos. Place the poblanos on the grill and smoke for 1–2 hours, or until softened. Remove from the grill and place the peppers in a bowl covered with plastic wrap for 10 minutes.
3.
Prepare the peppers. Once cool enough to handle, remove and discard the skins, stems, seeds, and membranes. Finely dice the poblanos.
4.
Prepare the vegetables. In a large bowl combine the corn, diced poblanos, onion, orange bell pepper, zucchini (if using), and pimentos. Transfer the mixture to a large pot.
5.
Make the pickling liquid. In a separate saucepan combine the sugar, pickling spice, celery seed, salt, and apple cider vinegar. Bring to a boil while whisking constantly and cook for 5–10 minutes.
6.
Combine the relish. Pour the hot pickling liquid over the vegetable mixture and stir until evenly coated.
7.
Jar the relish. Ladle the relish into sterilized jars, leaving 1/2 inch headspace. Seal with lids.
8.
Process. Process the jars in a boiling water bath for 10 minutes.
9.
Cool and store. Remove the jars and allow them to cool completely before storing.
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