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Ingredients

How to make it

  • In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.
  • Store in the refrigerator for up to 3 weeks.

Reviews & Comments 8

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    " It was excellent "
    helewes ate it and said...
    P.S.
    I made a large batch by tripling the recipe and put some in pretty jars and canned them. My friends will be so surprised.
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    " It was excellent "
    helewes ate it and said...
    This was spectacular with back beans and flatbread. It's just the recipe I was looking to find. Thanks so much.
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  • tnacndn 7 years ago
    Hoo Ya...this will go good with Pinto beans and corn bread! I know what's for dinner tomorrow night. I'm going to get the beans started here in a few and go to the neighbor's to get the veggies. (No I ain't gonna steal 'em...he gives 'em to me) hahahaha
    Thanks Jerry
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    " It was excellent "
    helewes ate it and said...
    Yipee, just what I was looking for. Thank-you.
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  • zena824 7 years ago
    Sounds great... always looking for something new to try....
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  • shirleyoma 7 years ago
    Sounds sooooo good! Yummmmmmmm
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  • dee 7 years ago
    Thanks Jerry for an awesome recipe and Tina for some great new ideas on how to use it too ! To Market To Market to buy some fresh Veg! :-)
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  • notyourmomma 7 years ago
    I love corn relish, it is one of my all time favorites to eat with garlic cheese on a wonderful sturdy cracker. A nice rye krisp slathered with garlic cheese and a dollop of corn relish is a delightful appetizer. YUM. Have to make this soon.
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