1 large cucumber, peeled, seeded, roughly chopped
2 cups of onions, chopped
1 red bell pepper, seeded and chopped
4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)
2 plum or Roma tomatoes, diced the size of a corn kernel
1 red or green serano chile peppers, seeded and minced (I substituted one jalapeno pepper)
1 1/4 cups sugar
2 Tbsp Kosher salt
1/2 teaspoon black pepper
1 1/2 cups apple cider vinegar (5% acidity)
1/2 teaspoon turmeric
2 teaspoons mustard seeds
1/2 teaspoon ground cumin
Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.
If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. I’ll add details about pressure canning these later.
Makes 3-4 pints.