Happy Thanksgiving! {Grandma Mary's Savory Corn & Pea Relish}

I've written very fondly of my late, maternal grandmother, Mary Mueller (see this post.)  She was a great cook who really knew how to put things together. Yet another one of those items (what we just call Corn Relish) is this mixture of canned vegetables and simple vinegar and oil dressing. Separate, these items are no great shakes, but when put together and allowed to marinate, they become this intriguingly tasty relish that is the perfect thing to cut right through the weighty, heavy, fattiness of much of the Thanksgiving meal.  

Grandma Mary's Savory Corn & Pea Relish

• 1 can LeSeur Tender Sweet Baby Peas
• 1 can shoepeg corn (tiny, sweet, white corn kernels - do not substitute regular canned corn)
• 1 sm can sliced mushrooms
• 1 sm can diced pimientos
• 1 C apple cider vinegar
• 1/2 C canola oil
• 1 tsp. whole black peppercorns
• 1 tbsp sugar

Combine all canned ingredients in a bowl and gently mix. Add oil, vinegar, sugar and peppercorns. Stir again, gently. Store in a covered bowl or in glass jars and store in the fridge. Relish is best if made a few days in advance and can be stored for 1-2 weeks in the fridge.

Happy Thanksgiving & Happy Cooking!

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