Prep 5 mins
Cook 5 mins
I bring this to dinner every Thanksgiving, give it as a Christmas gift and eat it year-round. Yum!
- 1 cup white vinegar
- 1⁄2 cup sugar
- 1⁄2 teaspoon hot pepper sauce (such as Tabasco or Texas Pete)
- 1 teaspoon whole celery seed
- 1⁄2 teaspoon whole mustard seeds
- 1 teaspoon salt
- 2 (12 ounce) cans whole kernel corn, drained
- 1⁄4 cup finely chopped green pepper
- 2 tablespoons finely chopped onions
- 1 (2 ounce) jar chopped pimiento, drained
- 3 tablespoons currants (optional)
- Combine the vinegar through the salt in a medium saucepan.
- Bring to a boil and boil 2 minutes.
- Remove from heat and add corn thru currants.
- Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.
have,nt tried it out yet but will let you know using it for thanksgiven dinner as a side dish.
Not exactly what I was expecting. Its good and very easy but didn't have the taste I was looking for.
I have made this relish for two Thanksgivings now. I was surprised to see that I had not reviewed it yet. It is an easy recipe that makes a very pretty dish to add to the table. (plus a very tasty one, too!) I do not use the currants out of personal preference. I use a mixture of white and yellow corn to add more visual interest. Keeps very well in fridge if you have leftovers.