Corn Relish II recipe

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Ingredients

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Nutrition Info

16.5 calories
carbohydrate: 3.7 g
cholesterol: : -
fat: 0.1 g
fiber: 0.4 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 64.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

14 cups

Recipe Note

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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