This was SO EASY and SO GOOD! I made 10 jars to take to our family reunion for our annual auction and before we got started I opened a jar and put it out with the dinner buffet. It was gone in a snap and then everyone was fighting over the remaining jars during the auction. The last one went for $20! That's how good this stuff is. Give it a try!

I made this a couple of weeks ago. We just tried some for supper tonight. WOW!!! This is a great recipe and I will make another batch before the summer is over.

OMG what a GREAT recipe! Followed the recipe exactly with the addition of 1 cup of canned shoepeg white corn, and I cannot say enough positive things about this recipe! Best corn relish I have EVER tasted! Jars of corn relish have disappeared off the shelves of my local stores, so I turned to Alrecipes to once again save the day! Finding this recipe was a complete homerun! It made exactly two quart canning jars. I pealed the cucumbers (wasn't sure if I should or not since recipe didn't say, but I felt it was safer to avoid the possibility of running into thick skin)... and the only other concern I had was the cooking time... I wanted the sauce to thicken, but was afraid of over cooking the finely copped veggies to mush, so I brought it to a full boil, readjusted the burner to lower then just turned it off after 20 minutes. I guess it thickened a bit, but not a great deal... I was unsure from the very brief recipe instructions, but I guess I was worrying about nothing. Bottomline is that this recipe is spot-on perfect! Other than adding a bit more corn, don't change a thing! I don't understand others saying to leave out green pepper and use cabbage... all the corn relish I have ever had used green pepper... leaving it out and using cabbage would completely change the taste I think. Those people should write their own varation recipe, but do yourself a favor and don't change this recipe! I would give it a gazillion stars if I could! Thanks for sharing it!

I just made this using 3 cups corn & 1 cup tomatoes. Absolutely delicious. Gave some away and my sister just called for the recipe as her husband finished the jar at suppertime. Thanks for the recipe!

I only rated this a 4 because it just didn't "wow" me as written. But sure a great idea with just a couple minor tweeks. I subtracted 1 cup of tomatoes and added 1 cup of corn as suggested by others. Perfect suggestion. Next, my own personal tastes called for another 1/2tsp tumeric and 2 tbsp brown sugar. That hit the taste buds just fine. But mine never really thickened, just boiled down but remained watery, so I thickened it a tad with corn starch and water. BINGO. Just the way I was hoping it would be. :) This recipe made 7 250ml jars (7 cups) with a little left over for an immediate sampling at dinner. Will make again for sure. Thank you!

Easy to make. Delicious on bratwurst!

This is a nice corn relish...I used can corn, can tomatoes and left out the cucumbers..instead used a cup of salad pickle relish, had fresh onion and green pepper... because thats what i had on hand....worked out good...I like the pickle relish in it....makes it go!

This is a great recipe, it has gotten RAVE reviews when I give away jars, particularly from my in-laws. They keep begging for more! I use the English seedless cucumbers, and leave on the skin but otherwise follow exactly. Thanks for the keeper!

I used the brine recipe exactly, but, I used frozen corn and a frozen mixture of onions, green peppers, celery, red peppers that I find in my local favorite Florida Grocery store. Much quicker and very tasty.

My family really enjoyed this recipe. I prepared it according to the directions, however I did add an additional cup of corn and it was great. I added one additional step I decided I liked it so much that I would can this corn recipe. After I prepared all the ingredients I put them in sterilized canning jars and gave then a 20 minute hot water bath. I was curious to find out if canning this recipe would make the corn soggy, so after a few weeks I opened a jar and the corn was still crisp. This recipe is a keeper.