Corn Relish II

Corn Relish II

8 Reviews 1 Pic
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
Recipe by  Paula

“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!”

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Ingredients

Adjust Servings

Original recipe yields 14 cups

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Directions

  1. Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  2. In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  3. 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.
  4. Transfer the finished relish to sterile jars. Refrigerate until serving.

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Reviews (8)

Rate This Recipe
MICHELLESS
41

MICHELLESS

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 making it again this year 2004

CKL
34

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 more cucumber than recipe calls for. Great with Thanksgiving turkey and you can make it a day ahead.

Kristy Hopkins
32

Kristy Hopkins

This is excellent...super easy, I wouldn't change a thing! I would suggest cutting up the veggies one day & cooking the next. It freezes well. I love to mix it w/ sour cream or cream cheese & eat w/ tortilla chips. Yummy!!!

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Nutrition

Amount Per Serving (112 total)

  • Calories
  • 16 cal
  • < 1%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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