| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Corn, Relishes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
White vinegar |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Ground turmeric |
| 1/2 |
ts |
Tabasco sauce |
| 1 |
|
Green bell pepper, cut into small dice |
| 1 |
|
Red bell pepper, cut into small dice |
| 4 |
|
Scallions, green and white parts, sliced crosswise |
|
|
Kernels cut from 8 ears of yellow corn |
| 2 |
tb |
Chopped fresh cilantro -(or parsley) |
INSTRUCTIONS
Adapted from "Judy Gorman's Vegetable Cookbook."
Combine water, vinegar, sugar and salt in large non-aluminum saucepan.
Stir in celery and mustard seed, turmeric, Tabasco, peppers and onion.
Bring to a bubble and cook, uncovered, for 10 minutes. Add corn and
cilantro, increase heat, stir and cook until almost all liquid has
evaporated. Cool, then chill overnight to blend flavors.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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