Vermont Corn Relish
180 mins (prep 120, cooking 60)
12 ingredients
10 servings
In mid to late August, when the corn is ripe and its coming at you at full-force, it is time to can some up for the long winter. This recipe can be adapted to add cabbage, or hot peppers, or grated carrots. I also added some hot red chile flakes too it you and your's enjoy the heat!

Categories:  side-dish , condiments,-etc. , seasonal , north-american , jams-and-preserves , <-4-hours , brunch , corn , time-to-make , vegan , quebec , easy , presentation , canadian , summer , vegetarian , vegetable ,
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Serving Size (78.8 g)
Servings 10
Amount per Serving
Calories 156.03 Calories from Fat 2.34
% Daily Value *
Total Fat 0.26g 4.08%
Saturated Fat 0.04g 1.83%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1182.53mg 492.72%
Total Carbohydrate 39.32g 131.07%
Dietary Fiber 0.82 g 32.65%
Sugars 36.96 g %
Protein 0.62g 12.42%
Vitamin A 3.02IU% Vitamin C 2.74mg%
Calcium 18.52mg% Iron 0.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sweet corn, sweet peppers, green peppers