In a large bowl, add corn, onions, capsicum and salt. Gently mix and let sit for a minimum of 2 hours. This helps preserve the veg and draw our any excess moisture. Drain off any excess liquid.
Place vinegar, sugar, mustard powder and turmeric in a large pot and boil until sugar has dissolved. Add vegetable mix to the pot and bring to the boil. Let cook for 20-30 minutes.
In a small cup, mix the remaining vinegar with cornflour and mix into the relish. Let the mixture boil for a further 3 minutes.
Whilst the making the relish you’ll need to sterilise the jars. Wash all bottles and lids in hot soapy water and let them drain upside down. Place the jars on a tray and turn the oven onto 110°C. When the oven reaches this temperature, turn the oven off and leave for 10 minutes. By this time the jars will be sterilised so ensure you don’t touch the insides! Fill hot jars with hot relish or cool jars with cool relish or they may crack.
Carefully spoon the relish into each jar, immediately seal the jar and place upside down. This helps seal the lid and keeps it air tight. The relish is delicious to eat straight away however the flavour improves with time – one or two weeks should do it. The jars of relish are good for 12 months, but something tells me they won’t last that long!
Photography and recipe by Emily Fitzgerald from Adeline and Lumiere