Corn Relish


  • 8 ears corn, husked and cleaned
  • 2 pounds tomatoes - peeled, seeded, and coarsely chopped
  • 1 1/2 cups chopped green bell peppers
  • 3/4 cup chopped red bell pepper
  • 1/2 cucumber, chopped
  • 1 cup chopped onion
  • 1 cup white sugar
  • 2 cups apple cider vinegar
  • 1 tablespoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed


  1. Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
  2. In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
  3. In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
  4. Transfer the finished relish to sterile jars. Refrigerate until serving.
Brady Mouzin