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Title: Corn Relish Ii
Categories: Pickle
Yield: 8 Servings

1 1/2cCider vinegar
1/2cSugar
1/2tsSalt
1/2tsCelery seeds
1/2tsMustard seed
1lgGreen Bell Pepper, seeded,
  And chopped
1lgRed Bell Pepper, seeded,
  And
  Chopped
2cFresh or frozen corn
  Kernel
1cDiced celery
1/2cFinely chopped onion
1 Jalepeno pepper, seeded
  And finely chopped

1. In a medium stainless steel, enameled or glass sauce pan, combine the vinegar, sugar, salt, celery seed and mustard seeds. Bring to a boil over high heat, then lower and simmer, stirring for 1 minute. Add the peppers, corn, celery, and onion. Return to a boild and cook for 10 minutes or until the vegetable have softened. Remove from heat. Let cool to room temperature.

2. May be stored in refrigerator for up to four days, or frozen and stored in the freezer for a couple of months.

Larry Bibich

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