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!
Ingredients
- ears corn, husked and cleaned: 8 piece
- tomatoes - peeled, seeded, and: 2 pound (chopped)
- ½ cups chopped green bell peppers: 1 piece
- red bell pepper: 0.75 cup (chopped)
- onion: 1 cup (chopped)
- cucumber: 0.5 piece (chopped)
- apple cider vinegar: 2 cups
- white sugar: 1 cup
- salt: 1 Tbsp
- celery seed: 1 tsp
- mustard seed: 1 tsp
Metric Conversion
Stages of cooking
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Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.
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Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.
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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.
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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.
