Reviewed: Oct. 20, 2009

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!

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Biokerristry

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Jul. 18, 2009

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.

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mams

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Reviewed: Sep. 27, 2008

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.

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Diva Dawn

Cooking Level: Expert

Living In: Benton Harbor, Michigan, USA

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Reviewed: Aug. 20, 2008

Very similar to my own; I substitute 2 cups shredded cabbage for the green pepper and omit the mustard seed. The green pepper adds a completely different spin on the flavor, so try it both ways!

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GUNOSKEY

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Reviewed: Nov. 14, 2007

"WOW" This was fantastic. I was looking for a corn relish recipe that I had remembered as a child. This is IT!! I have made this recipe many times over the past year. My finicky children gobble this up not only as a side dish but as a snack, and sometimes as a whole meal. Try this at your holiday table you won't regret it. Makes a great gift too, can it wrap it and there you go. Thank you for posting this dish.

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Mary Lou

Home Town: Pine Plains, New York, USA

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Reviewed: Jul. 9, 2007

This is a delicious recipe! It is so good! I love the corn relish that the amish make, so I wanted to make my own with my homegrown sweet corn! I was so happy when I found this recipe! If I do say so myself, mine is as good or better than the amish's!!! I changed this recipe a little. I used brown sugar instead of white, and I only used one cup of tomatoes and put an extra cup of corn. I wanted mine to be more corny! The hardest part was getting the corn of the cob. This is a easy recipe and I am going to make some more to can with the rest of my corn! Thank you so much for this recipe! I love it!

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