Confetti Relish Food

SWEET PICKLE RELISH

Steps:

• To deseed cucumbers, I cut them in half lengthwise and scoop out the seeds with my finger.
• I chop the unpeeled cucumbers as well as the other vegetables with a Pampered Chef chopper.
• Put all the vegetables in a large bowl.
• Sprinkle the salt over the chopped vegetables.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables well, then press out as much liquid as possible.
• In a large pot, combine sugar, vinegar and seeds.
• Bring to a boil.
• Add vegetables.
• Bring back to a boil and simmer for 10 minutes.
• Using a slotted spoon, put into pint jars according to standard canning procedures.
• (Note: Although some of the brine needs to go in the jars, I use a slotted spoon to keep it from being too soupy.).
• Process in a hot water bath according to your altitude (10 minutes for up 50 1000 ft.).

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI RELISH

Steps:

• In a medium non-aluminium bowl, combine onions with green pepper and pimiento.
• In a non-aluminium saucepan, combine remaining ingredients. Bring to a boil; simmer 5 minutes.
• Pour liquid over onion mixture. Cover and refrigerate overnight.

CONFETTI POTATO SALAD

Steps:

• Cook potatoes in boiling water until tender (do not overcook), drain and cool.
• When cool combine potatoes with carrots, celery, spring onions, capsicum and corn.
• Mix together mayonnaise, cheddar cheese, sour cream, corn relish and parsley.
• Toss the vegetables with mayonnaise mixture until well coated, sprinkle with toasted sesame seeds and serve.