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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I'm anxious to make this as soon as I can find corn cobs cheaper than $2 each! This is a preserve and while I'm more than happy to make the recipe as written, you might want to process it further in a water bath-something I can't advise you on. Ingredients:
4 corn cobs, kernels removed |
2 onions, diced |
1 red capsicum, seeded and diced |
1 green capsicum, seeded and diced |
2 garlic cloves, crushed |
1 long red chili, finely chopped |
1/4 cup olive oil |
2 cups cider vinegar |
1 cup white wine vinegar |
1 1/2 cups sugar |
2 teaspoons yellow mustard seeds |
1 teaspoon turmeric |
2 tablespoons cornflour |
1/4 cup water |
Directions:
1. Preheat oven to moderate 180c. Combine all vegetables, garlic and chili in a baking dish and toss with the oil. Bake for 30 minutes, then allow to cool.
2. In a large saucepan, combine vinegars, sugar, seeds and turmeric; bring slowly to the boil over a medium heat, stirring to dissolve the sugar.
3. Reduce the heat to low and stir in the vegetables. Simmer for 20-25 minutes stirring occasionally. In a small bowl, blend the cornflour into water and add to the mixture in the saucepan. Cook stirring for 4-5 minutes or until the mixture thickens. Spoon into hot, sterilised jars and seal immediately. Label and date when cool.
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