Pepper Corn Relish
|White vinegar||1 1⁄4 Pint (725 Milliliter)|
|Sugar||8 Ounce (225 Gram)|
|Canned sweetcorn||20 Ounce, drained (2 Cans, 275 Gram / 10 Ounce Each)|
|Onion||1 , chopped|
|Celery||2 Ounce, chopped (50 Gram)|
|Green peppers||2 , pith and seeds removed and chopped|
|Red pepper||1 Large, pith and seeds removed and chopped|
|Cornflour||45 Milliliter (3 Tablespoons)|
|Dry mustard||15 Milliliter (1 Tablespoon)|
|Mustard seeds||1 Teaspoon|
Put 600 ml./ 1 pint of vinegar and the sugar into a saucepan and bring to the boil.
Stir in the vegetables and simmer for 20 minutes.
Mix the cornflour with the remaining vinegar and stir into the mixture, with the mustard seeds.
Bring to the boil and simmer for 5 minutes or until the relish thickens.
Pour into hot, sterilized jars and seal.