Corn Relish III

Corn Relish III

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Vivian Herren 7

"I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste."
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1 h 30 m servings 19 cals
Serving size has been adjusted!

Original recipe yields 128 servings



  • Calories:
  • 19 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
  2. Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.


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My mother's recipe for corn relish had been lost. I had always enjoyed it. If this recipe isn't the one she used it is a very close one. Great balance of flavor with modest sweet and sour.

my husband's grandmother use to make this corn relish, it has been a favorite for years. However due to a fire we thought we lost the recipe, after making this we were thankful to find it!

I have been trying recipes for corn relish, & this one is Fabulous! My husband (who is "was" not a fan) but he said this is super!!!

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