| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Relishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 20 |
|
Ears tender corn; -=OR=- Frozen whole kernel corn, (thawed) |
| 1 1/4 |
c |
Chopped onions |
| 1 |
c |
Chopped green bell peppers |
| 1 |
c |
Chopped red bell peppers |
| 1 |
c |
Chopped celery |
| 2 2/3 |
c |
White vinegar |
| 2 |
c |
Water |
| 1 1/2 |
c |
Sugar |
| 4 1/2 |
ts |
Mustard seeds |
| 1 |
tb |
Salt |
| 1 |
ts |
Celery seeds |
| 1/2 |
ts |
Ground turmeric |
INSTRUCTIONS
Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes,
then quickly dip in cold water. Cut kernels from cobs. Measure 2 1/2 quarts
cut corn. Combine corn with onions, green and red bell peppers, celery,
white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric
in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized
jars, leaving 1/4-inch head space. Make sure vinegar solution covers
vegetables. Adjust lids and process in boiling water bath 15 minutes.
Makes 6 to 7 pints
(C) 1992 The Los Angeles Times
Posted by Karen Mintzias in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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