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!

Paula

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Recipe Summary

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
112
Yield:
14 cups
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Ingredients

112
Original recipe yields 112 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.

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  • In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.

  • In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.

  • Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts

17 calories; protein 0.3g 1% DV; carbohydrates 3.7g 1% DV; fat 0.1g; cholesterol 0mg; sodium 64.1mg 3% DV. Full Nutrition
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Reviews (18)

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Most helpful positive review

Rating: 5 stars
07/07/2004
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 Read More
(48)
21 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/07/2004
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 Read More
(48)
Rating: 5 stars
09/01/2009
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!!! Read More
(43)
Rating: 5 stars
11/27/2009
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. Read More
(40)
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Rating: 4 stars
08/10/2007
Oh this is delicious!! In the summer we serve it over hamburgers. Beats the stuff from the jar any day too. Read More
(14)
Rating: 5 stars
02/24/2006
This was great and Iam goinng to make again. Read More
(13)
Rating: 5 stars
03/17/2013
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. Read More
(5)
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Rating: 5 stars
03/12/2015
If you like a little spicey add a little jalapeño pepper cut into small pieces... Yummy Read More
(2)
Rating: 5 stars
08/08/2017
Excellent; refreshing and festive! Read More
(1)
Rating: 5 stars
09/06/2015
Yummy! I used grape tomatoes and did not remove the seeds since they are so tiny. Great relish on a roast beef and cheese sandwich! I use my favorite corn on the cob from our local farm produce which is so fresh and sweet! Read More
(1)
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