Sunday, April 12, 2015


yields eight cups 

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
Cook the bacon in a medium skillet until crisp. Drain on paper towels. 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. 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. 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.
bacon recipe source: Smoke and Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee (Artisan Books, 2013); Cooking Channel TV

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