makes 3 cups
You’ll love this tasty relish on tacos or with charcuterie.

2 cups chopped okra
1 cup fresh corn kernels, removed from cob
1/2 cup chopped sweet bell pepper
2 cloves garlic, chopped
1 small onion, chopped
2 Tbsp. apple cider vinegar
1 Tbsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pot. Simmer on medium until just soft, stirring often. Don’t overcook­­­—keep the okra bright green and crunchy. Remove from heat, let cool to room temperature and use for trout tacos or store in the refrigerator until needed. Keeps for 1 week.