| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Grains, Relishes |
1 |
Servings |
INGREDIENTS
| 10 |
c |
Fresh whole kernel corn |
| 1 |
sm |
Head cabbage, shredded |
| 6 |
md |
Onions, chopped |
| 4 |
md |
Green peppers, chopped |
| 2 |
md |
Sweet red peppers, chopped |
| 1 |
qt |
Cider vinegar |
| 4 |
c |
Sugar |
| 2 1/2 |
ts |
Ground turmeric |
| 2 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Celery seed |
| 2 |
ts |
Salt |
INSTRUCTIONS
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a
bowl, stir together remaining ingredients. Pour over vegetables. Bring to a
boil; reduce heat and simmer for 10 minutes. Ladle into hot sterilized
jars, leaving 1/4-in. headspace. Adjust caps. Process in ~ boiling-water
bath for 10 minutes. Let stand at lease one week to blend flavors Yeald:
About 14 Jars
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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