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Summer Corn Salsa

4.8
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PREP TIME
60 min
COOKING TIME
60 min
TOTAL TIME
120 min
SERVINGS
112 servings
Summer Corn Salsa
Ingredients
  • 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 cup chopped onion
  • 1/2 cucumber, chopped
  • 2 cups apple cider vinegar
  • 1 cup white sugar
  • 1 tablespoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
Instructions
1
Remove kernels from the corn cobs using a large spoon to extract any remaining liquid.
2
Combine the corn, along with its accompanying juices, in a large saucepan; add diced tomatoes, green bell peppers, red bell peppers, onion, and cucumber to the mixture.
3
In a separate bowl, whisk together apple cider vinegar, sugar, salt, celery seed, and mustard seed to create a marinade.
4
Pour the marinade over the vegetable mixture in the saucepan and bring to a boil; then, reduce heat and let it simmer for 1 hour.
5
Fill hot, sterilized jars with the relish mixture, leaving about 1/4 inch of space at the top.
6
Use a clean knife or thin spatula to gently remove any air bubbles from the insides of the jars.
7
Wipe the rims of the jars with a moist paper towel to remove any excess liquid.
8
Finally, secure the lids and screw rings tightly onto the jars before refrigerating until ready to serve.