12 ripe cherry tomatoes cut into 1/8-inch-thick slices
1/2 cup red onion finely diced
1/2 cup green bell pepper finely diced
2 tablespoons jalapeño minced
2 garlic cloves ends cut off
3/4 cup unseasoned rice vinegar
1/4 cup raw cane sugar altered by user to 1 tablespoons
1 tablespoon brown mustard seeds
2 teaspoons cumin seeds
1 teaspoon kosher salt altered by user from 1/2 teaspoon
1/2 teaspoon black peppercorns whole
1/4 teaspoon ground turmeric
Equipment
pot
bowl
colander
1-quart jar or 2 1-pint jars
Directions
Bring a large pot of water to a boil over high heat. Prepare a bowl with ice water and set aside. Add the corn, bring the water back to a boil, and blanche for 1 minute. Drain the corn in a colander and immediately transfer to the ice water bath for 5 minutes. Drain the corn and slice the kernels from the ears.
Place the corn kernels, tomatoes, onion, bell pepper, jalapeño, and garlic in a 1-quart jar, or divide between 2 1-pint jars, and set aside.
In the same pot you used for the corn, combine the vinegar, 1/4 cup water, sugar, mustard and cumin seeds, salt, peppercorns, and turmeric and bring to a simmer over medium-high heat.
Cook until the liquid is hot to the touch and the sugar has completely dissolved, about 3 minutes.
Pour the liquid over the corn mixture and let cool.
Refrigerate the relish for at least one day to develop the flavor, or up to 1 year.