Corn Relish

Name: Corn Relish
Total time: 120
Yield: 112
Ingredients: 8 ears corn, husked and cleaned; 2 pounds tomatoes - peeled, seeded, and coarsely chopped; 1.5 cups chopped green bell peppers; 0.75 cup chopped red bell pepper; 1 cup chopped onion; 0.5 cucumber, chopped; 2 cups apple cider vinegar; 1 cup white sugar; 1 tablespoon salt; 1 teaspoon celery seed; 1 teaspoon mustard seed

Recipe by Paula from allrecipes.com

2 Hr.

Ingredients

112

112 servings

•

8 ears corn, husked and cleaned
•

2 pounds tomatoes - peeled, seeded, and coarsely chopped
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1.5 cups chopped green bell peppers
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0.75 cup chopped red bell pepper
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1 cup chopped onion
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0.5 cucumber, chopped

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2 cups apple cider vinegar
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1 cup white sugar
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1 tablespoon salt
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1 teaspoon celery seed
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1 teaspoon mustard seed

Instructions

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.