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Grilled Kielbasa with corn relish

Kielbasa ( I like the small individual smoked Polish Kielbasa from Hilshire Farms)

Corn Relish Recipe

INGREDIENTS

·         1 large cucumbers, peeled, finely chopped

  • 1 cup chopped green cabbage

·         2 cups of finely chopped onions

·         2 stalks celery finely chopped (Size of corn kernels)

·         ½ cup chopped pimento

·         4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

·         1/2 cup sugar

·         1 ½  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 teaspoon celery salt

·         cayenne pepper to taste

INSTRUCTIONS

1        Place everything except corn, celery and cucumber and pimento in a medium-sized (4 to 6-quart), thick-bottomed pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for 15 minutes.

2        Add celery and cook for another 5 minutes.  Add corn and cook for another 5 minutes.  Then mix in pimento.  Taste for seasoning.

3         Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

4        This is better made a few days before you serve it.

Yield: Makes 3-4 pints.

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