| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Canning, Preserves |
2 |
Pints |
INGREDIENTS
| 2 |
c |
Cider vinegar |
| 1 1/3 |
c |
Sugar |
| 1 |
ts |
Dried basil leaves |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Chopped green pepper |
| 1 |
c |
Chopped red pepper |
| 2 |
c |
Cooked corn, cut off the cob |
INSTRUCTIONS
Heat vinegar, sugar, basil and 1/4 teaspoon pepper to boiling in
medium saucepan; reduce heat and simmer 10 minutes. Stir in peppers;
simmer 3 minutes. Stir in corn; cool to room temperature. Spoon
into sterilized jars; refrigerate, covered, up to 1 month. Yield: 2
pints Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four
Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr
2, 1999
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