Ingredients25 m servings 17 cals
- In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
- Transfer the mixture to sterile jars and refrigerate until serving.
Per Serving: 17 calories; 0.1 g fat; 4.1 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 91 mg sodium. Full nutrition
ReviewsRead all reviews 7
My 11-year-old son made this recipe for a 4-H project last year. He received a red ribbon. For canning purposes needs more liquid and should be pressure canned. My mother-in-law loves the relis...
I really love this corn relish! It's very simple to make and my family always asks me to bring it along on picnics and barbeques. Just to clarify - IF you are going to can this relish, pressure ...
I love this stuff, but then again, I pretty much love anything that's soaked in vinegar. This was fabulous with some barbecued ribs, roasted potatoes and coleslaw. I didn't can it, as it made a ...
This was the best. I made cheese grits and spread them on the plate and arranged five slices of fried green tomatoes around the plate and placed the corn relish in the center. It was the perfe...
I'm always looking for healthy toppings for fish and chicken. Came across this one this morning and decided to try it. I used 1/2 the salt called for and light corn syrup. This really hit the...
Very good recipe. Wished it had a thicking affect to the relish at the end of the cooking process like some corn relish recipes have, where the juices gel some, but it didn't but it was still ta...