Recipe 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!"
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corn, husked and cleaned
tomatoes - peeled, seeded, and coarsely chopped
1 1/2 cups
chopped green bell peppers
chopped red bell pepper
apple cider vinegar
GREAT, I made this last year and I am making again this year. Everyone loved it. I ended up make numerous times just to give away. Fast, very easy and good directions. Would highly recommend. I am making it again this year 2004
This is excellent...super easy, I wouldn't change a thing! I would suggest cutting up the veggies one day & cooking the next. It freezes well. I love to mix it w/ sour cream or cream cheese & eat w/ tortilla chips. Yummy!!!
I love this recipe. It always is a hit and so easy to make. To make it even easier, I use 4 cans of white shoepeg sweet corn rather than fresh husked corn - just as good and often better. I also add more cucumber than recipe calls for. Great with Thanksgiving turkey and you can make it a day ahead.
Oh, this is delicious!! In the summer, we serve it over hamburgers. Beats the stuff from the jar any day, too.
This was great and Iam goinng to make again.
Oops, I forgot to add the tomato, but it still was good, and I'm sure it would be even better with the tomatoes. Tastes like good, old fashioned, freshly-made corn relish and has the right balance of sweet-sour. We had it last night served over grilled chicken, and my husband raved about it.
Better than store bought for sure! Served with sour cream and chips...I halved the recipe and it was almost all gone in one day! Didn't have the celery seeds on hand so I threw in a little celery salt. Thank you for the recipe!
If you like a little spicey add a little jalapeño pepper cut into small pieces... Yummy
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Relish II
Serving Size: 1/112 of a recipe
Servings Per Recipe: 112
Amount Per Serving
Calories from Fat: 1
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