Sweet-Tangy Summer Corn Relish

Name: Sweet-Tangy Summer Corn Relish
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 112 servings
Cuisine: American
Ingredients: 2 cups Apple Cider Vinegar; 1 tsp Celery Seed; 8 whole Corn; 2 lb Crushed Tomatoes; 0.5 whole Cucumber; 1.5 cups Green Bell Pepper; 1 tsp Mustard Seeds; 1 cup Onion; 0.75 cup Red Bell Pepper; 1 tbsp Salt; 1 cup Sugar

Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Sweet corn and ripe tomatoes mingle with crisp bell peppers, onion, and a hint of cucumber in this Sweet-Tangy Summer Corn Relish. Balanced by apple cider vinegar, sugar, and warm mustard and celery seeds, it’s bright, crunchy, and refreshingly tart. Serve alongside grilled meats, tacos, or sandwiches, or spoon over salads and grain bowls for a pop of color and flavor.

Prep1 hr
Cook1 hr
Serves112
DifficultyMedium

1

Cut the kernels from the cobs. Use a large spoon to scrape the cobs and collect any remaining juices.
2

Put the corn and collected juices in a large saucepan; add the tomatoes, green bell peppers, red bell peppers, onion, and cucumber.
3

Mix the apple cider vinegar, sugar, salt, celery seed, and mustard seed in a medium bowl; pour this over the vegetable mixture in the saucepan. Bring to a boil; lower the heat and simmer for 1 hour.
4

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