Indian Corn Relish

Pickles and Preserves Recipes | Vegetables Recipes

Yield: Makes 1-3/4 cups.

We seem to serve this more during the fall than any other time of year. Harvest influence, probably, though we've never made it with fresh corn.

• 1 small onion
• 1/2 cup vinegar
• 3 tablespoons sugar
• 1 tablespoon mustard seed
• 1/4 teaspoon salt
• 1/4 teaspoon celery seed
• 1/4 teaspoon dry mustard
• 1 12-ounce can Mexican-style whole-kernel corn, drained

Slice the onion paper thin. Add the vinegar, sugar, mustard seed, salt, celery seed and dry mustard. Place in a saucepan and bring to boil. Simmer 5 minutes. Remove from heat. Add the corn. Cool.

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