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2/3 c. water
2/3 c. cider vinegar
1/4 c. cider vinegar
1/4 c. brown sugar
1 Tbsp. pickling spice wrapped in cheesecloth
1 tsp. salt
1/2 sweet onion
14 cloves garlic, peeled and thinly sliced
1 c. diced jicama
1 poblano or Anaheim pepper, cut in half
1/2 red bell pepper
1 ear corn
vegetable oil
In a medium-size saucepan, add water, vinegar, brown sugar, pickling spice, and salt. Bring mixture to a boil. Cut onion into thin rings, then cut into bite-size pieces and add to boiling mixture along with sliced garlic. Cook for 10 minutes, then remove from heat and add jicama. Let relish sit for at least 30 minutes or more to pickle.
Brush peppers and ear of corn lightly with vegetable oil.
Grill: Preheat grill to medium-high. Roast 3-4 minutes or until lightly charred on each side.
Oven: Preheat to 400°. Roast about 20 minutes.
Remove charred skin on peppers and dice.
Remove corn from the cob. Drain off liquid, and add roasted vegetables to relish right before serving.
—Suzanne Clark, Winner at Gilroy Garlic Festival
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