Carefully remove the kernels from the corn ears by standing the corn upright on a damp tea towel (this helps to hold it in place) and running a large sharp knife down the sides to remove all those juicy little kernels, turn and cut until you have all the kernels off.

Chop the red pepper, celery and onion into very small pieces just smaller than 1cm/1/4".

Toss all the veggies into a heavy based non reactive pan (see my preserves pages for more information) and add the vinegar, sugar and salt.

Heat gently to dissolve the sugar and raise to a lightly bubbling simmer.

Cook like this for between 30 and 40 minutes.

Stir in the finely chopped herbs at the last minute.

Set aside for a couple of days to mature and use within 6 months. Once opened store in the fridge and use within 2 weeks.