A Year-Round Guide to Franklin and Nantahala

Yield: Approximately 8 pints. 10 ears sweet yellow corn, shucked 1 large red bell pepper, cored and finely chopped 1 large yellow bell pepper, cored and finely chopped 1 large

Rosemary and Goat Cheese Strata

Yield: Approximately 8 pints. 10 ears sweet yellow corn, shucked 1 large red bell pepper, cored and finely chopped 1 large yellow bell pepper, cored and finely chopped 1 large

Yield: Approximately 8 pints.

10 ears sweet yellow corn, shucked
1 large red bell pepper, cored and finely chopped
1 large yellow bell pepper, cored and finely chopped
1 large green bell pepper, cored and finely chopped
4 ribs celery, finely chopped
1 large sweet onion, finely chopped
4 cups apple cider vinegar
2 cups granulated sugar
1 tablespoon whole yellow mustard seeds
3 teaspoons salt
1 teaspoon crushed red pepper flakes
2 tablespoons pickling spice

Using a sharp knife, slice kernels off the cob and into a large stockpot. Combine all of the other ingredients in the pot and bring to a boil, stirring until the sugar is dissolved. Reduce heat to medium and simmer, uncovered, for about 20 minutes or until the vegetables are tender.

Ladle the relish into hot, sterilized jars, leaving ½ inch of headspace. Wipe rims and seal with lids. Process the jars in a boiling water bath for 15 minutes.

Store in a dark, cool place. Will keep for 1 year. Once opened, refrigerate for up to 2 months.

print it

This story was published on Jul 13, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.