Given that corn on the cob is in season, I highly recommend you make corn relish.
I never liked store bought corn relish, but this stuff is fantastic on hamburgers and hot dogs.
I’ll even spread some on a saltiness as a snack.
My 2 recommendations are to use a spoon to let the liquid strain to not make your bread soggy, and to can in 250ml jars instead of pint jars because you usually use so little at a time.
by berryfog
8 Comments
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That looks delicious
Looks and sounds good ! Recipe ?
that looks so good
Is it spicy relish?
Looks great!!!!
I made it once using the Ball recipe and it just tasted like thick vinegar. Does your recipe differ? It looks beautiful.
I also love this stuff! I love using it mixed into bulgur salad, pasta salad, egg salad or on top of green salad.