Corn Relish


This corn relish is super easy to make, very tasty, and a great way to use summer corn and garden vegetables. The flavor improves with refrigeration and tastes great with a variety of meals. Give this recipe a go and present one of the colorful jars to a friend!

Prep Time:
1 hrs
Cook Time:
1 hrs
Total Time:
2 hrs
14 cups


  • 8 ears corn, husked and cleaned

  • 2 pounds tomatoes - peeled, seeded, and coarsely chopped

  • 1 ½ cups chopped green bell peppers

  • ¾ cup chopped red bell pepper

  • 1 cup chopped onion

  • ½ cucumber, chopped

  • 2 cups apple cider vinegar

  • 1 cup white sugar

  • 1 tablespoon salt

  • 1 teaspoon celery seed

  • 1 teaspoon mustard seed


  1. Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.

  2. Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.

  3. Combine apple cider vinegar, sugar, salt, celery seed, and mustard seed in a medium bowl; pour over vegetable mixture in the saucepan. Bring to a boil; reduce heat and simmer for 1 hour.

  4. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with sterile lids and screw rings on tightly. Refrigerate until serving.

Nutrition Facts (per serving)

17 Calories
0g Fat
4g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 112
Calories 17
% Daily Value *
Total Fat 0g 0%
Sodium 64mg 3%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 0g
Vitamin C 5mg 23%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 49mg 1%

* 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.

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