Before I forget I must welcome a new follower over on the right plus lots more on Bloglovin - which I still don't really understand exactly what it is. But never mind, people are reading whoever and where-ever. It would be lovely if you could leave a comment sometimes.
Time to make another relish for the winter storecupboard.
Delicious with a burger( veggie or meat) this is a variation on a traditional piccalilli.
1 large can of sweetcorn 2 tablespoons cornflour
1 red pepper,deseeded and diced 1 tablespoon Mustard powder
1 green pepper, deseeded and diced 1 tablespoon Tumeric
1 Large white onion, finely chopped 1 tablespoon curry powder
1 red chilli, deseeded and finely chopped 1/4 pint white vinegar
2 tsp mustard seed
2 tsp celery seed
Half pint white vinegar
2 1/2 cups gran. sugar
Drain the tin of corn and put in a preserving pan with everything from the first list except the sugar. Bring to boil slowly and cook for 5 minutes. Add the sugar slowly and then return to boiling and simmer for 20 minutes.
Blend everything on the second list together. Pour slowly into the pan, stirring all the time.
Return to boil and simmer for 5 minutes, stirring all the time.
Pot into sterilised jars and seal.
I doubled up because of having plenty of peppers in the polytunnel and 2 tins of value sweetcorn in the cupboard.
It made this lot
I found a message on a blog from a few days ago from Morgan asking about seed companies, I'll do a bit about the ones I use in a while, when the rest of the catalogues arrive.