Ingredients

• 8 earss corn , husked and cleaned
• 2 pounds tomatoes - peeled , seeded, and coarsely chopped
• 1.5 cups chopped green bell peppers
• 0.75 cups 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

Instructions

1. 1 Cut corn from the cobs. Scrape the cobs with a large spoon to remove any remaining juices.
2. 2 Place corn and juices in a large saucepan; add tomatoes, green bell peppers, red bell peppers, onion, and cucumber.
3. 3 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.
4. 4 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.

Nutrition per serving