Prep Time:: 1 hr
Cook Time:: 1 hr
Total Time:: 2 hrs
Servings::112
Yield::14 cups
Ingredients
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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
Directions
Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.
Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.
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.
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.
Cook’s Note
Investing in corn tools like a corn zipper can help the prep process go faster.
The flavor of this corn relish improves with refrigeration and it tastes great with a variety of meals.