“This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!” - by Paula
Ingredients
Adjust Servings
Original recipe yields 14 cups
Directions
- Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
- In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
- In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
- Transfer the finished relish to sterile jars. Refrigerate until serving.
Nutrition
Amount Per Serving (112 total)
- Calories
- 16 cal
- < 1%
- Fat
- 0.1 g
- < 1%
- Carbs
- 3.7 g
- 1%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"GREAT, I made this last year and I am making again this year. Everyone loved it. I ended up make numerous times just to give away. Fast, very easy and good directions. Would highly recommend. I am m..." See moreaking it again this year 2004"
CKL
"I love this recipe. It always is a hit and so easy to make. To make it even easier, I use 4 cans of white shoepeg sweet corn rather than fresh husked corn - just as good and often better. I also add..." See more more cucumber than recipe calls for. Great with Thanksgiving turkey and you can make it a day ahead."
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