corn relish #2
- Categories
- Pickles
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Chopped onion |
| ½ teaspoon | Celery seed |
| ¼ teaspoon | Turmeric |
| ½ teaspoon | Dry mustard |
| ½ teaspoon | Salt |
| ½ cup | Vinegar |
| ½ cup | Sugar |
| 1 can | (12-oz) whole kernel corn; drained |
| ¼ cup | Chopped green pepper |
| 2 | Pimentos; chopped |
| ¼ cup | Chopped celery |
Bring onion, spices, vinegar & sugar to a boil & add vegetables.
Refrigerate
24 hours before serving.
MRS G.F. (MURIEL) BROWN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
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