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!
- 236.59 ml white vinegar
- 118.29 ml sugar
- 2.46 ml hot pepper sauce (such as Tabasco or Texas Pete)
- 4.92 ml whole celery seed
- 2.46 ml whole mustard seeds
- 4.92 ml salt
- 2 (680.38 g) can whole kernel corn, drained
- 59.14 ml finely chopped green pepper
- 29.58 ml finely chopped onions
- 56.69 g jar chopped pimiento, drained
- 44.37 ml 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.