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!
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OMG what a GREAT recipe! Followed the recipe exactly with the addition of 1 cup of canned...