CORN AND SWEET PEPPER RELISH

Use it as a side, a dip for chips, a sauce for grilled meats, or a topping for black beans or fish tacos.

Corn and Sweet Pepper Relish

Makes 6 pint jars

4 cups white vinegar

1-1⁄2 cups sugar

2 teaspoons pickling salt or iodine-free kosher salt

2 teaspoons dry mustard

1 teaspoon celery seeds

1 teaspoon turmeric

1⁄2 teaspoon cayenne pepper, or to taste

2 teaspoons coriander seeds

8 cups corn kernels

4 cups finely diced onion

4-1⁄2 cups finely diced sweet bell pepper, any color

2 tablespoons ClearJel or 3 tablespoons cornstarch dissolved in 2 tablespoons cold water (don't use the water if you use the ClearJel), optional

In a large pot, bring the vinegar, sugar, salt, mustard, celery seeds, turmeric, cayenne, and coriander seeds to a boil over medium-high heat, stirring to dissolve the sugar. Gradually add the corn, onion, and bell pepper and return to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

If using, add the ClearJel or dissolved cornstarch and cook until the mixture is thick and bubbly and will mound on a spoon, about 2 minutes more.

Ladle the relish into hot, sterilized jars, leaving 1⁄2 inch of headspace. Follow the instructions for boiling-water canning here. Process the jars for 15 minutes.