Barley And Corn Relish Recipes

OLD-FASHIONED CORN RELISH

Old-Fashioned Corn Relish image

This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan

Provided by Taste of Home

Time 30m

Yield 6-1/2 cups.

Number Of Ingredients 11

Ingredients

2 cups fresh or frozen corn
2 cups chopped onions
2 cups chopped seeded cucumbers
2 cups chopped tomatoes
1 large green pepper, chopped
1 cup sugar
1 cup cider vinegar
1-1/2 teaspoons celery seed
1-1/2 teaspoons mustard seed
1 teaspoon salt
1/2 teaspoon ground turmeric

Steps:

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.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

BARLEY AND CORN RELISH

Barley and Corn Relish image

Everything in this relish I enjoy so I made and submitted it to a recipe contest. We didnt come in first place but did get some nice reviews. Hope you enjoy! Prep time includes the time for chilling.

Provided by Lori S.

Categories Vegetables

Time 4h35m

Number Of Ingredients 12

Ingredients

1 c pearl barley, uncooked
3 c chicken stock
1 c corn, fresh or frozen or canned, drained
1/3 c olive oil, extra virgin
1/4 c vinegar
1 tsp dried basil or 1 tablespoon fresh
1 c grape tomatoes, diced
1/2 c bell pepper, finely chopped
1/2 c red onion, diced
1/2 c carrot, shredded
2 dash(es) freshly ground black pepper, or to taste
2 dash(es) salt, or to taste

Steps:

1. In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
2. Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.

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