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Corn Relish II

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!"

Rate/Review | Read Reviews (5)

Prep Time:
1 Hr

Cook Time:
1 Hr

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 cups

Ingredients

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped red bell pepper
1/2 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

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.