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

Madison County Championship Rodeo

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.

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This story was published on Jul 13, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.