CORN AND TOMATO RELISH
About 3 ½ cups
This relish goes particularly well with pork. If you wish, you can use 1 ½ cups thawed frozen corn, but be sure to use only good-quality fresh tomatoes.
Shuck and remove the silks from:
- 3 ears corn
Cook in boiling salted water to cover for 1 minute, then drain, and cut off the kernels. Place the corn kernels in a small bowl and add:
- 2 tomatoes, finely diced
- 1 small red onion, finely diced
- ½ cup cider vinegar
- ¼ cup diced sweet pickles
- 1 tablespoon sugar
- 1 teaspoon celery salt
- ½ teaspoon black pepper, or to taste
Mix together well, cover, and refrigerate for at least 1 hour before serving to let the flavors meld. This relish will keep, covered and refrigerated, for up to 1 week.