Sweetcorn relish

Great with barbecued fish or meats, on top of hot dogs or sprinkled on summery salads.

Ingredients

3	Corn cobs (Main)
1	Lemon, zest and juice
1	Orange, zest and juice
1	Red onion
2	Capsicums, one red, one green
1	Carrot
2	Chillies
2	Garlic cloves
1 piece	Fresh ginger, large
3 cups	Apple cider vinegar
1 cup	Water
3 Tbsp	Sugar
2 tsp	Salt
1 tsp	Mustard powder
½ tsp	Turmeric
1	Bay leaf

Directions

1. Cut the kernels from the corn cobs and add to a bowl with the lemon and orange zests.
2. Finely chop the red onion, capsicums, carrot, chillies, garlic and ginger.
3. Add to the corn and mix together well.
4. Combine the apple cider vinegar with the water in a pot.
5. Add the sugar, salt, mustard powder, turmeric and bay leaf. Bring to a boil.
6. Add the juice of the lemon and orange.
7. Pour corn mixture into sterilised glass jars with tight-fitting lids.
8. Pour hot vinegar mixture over the corn, seal jars and let cool. Store in the fridge for use within 2 weeks.