Yield: 1 Servings
Measure | Ingredient |
---|---|
8 cups | Corn |
3½ cup | Shredded cabbage |
1½ cup | Chopped onion |
1 cup | Chopped celery |
½ cup | Chopped green pepper |
½ cup | Chopped red pepper |
3½ cup | Vinegar |
2 cups | Water |
2 cups | Sugar |
2 tablespoons | Dry mustard |
1 tablespoon | Ground tumeric |
1 tablespoon | Mustard seed |
1 tablespoon | Celery seed |
1 tablespoon | Salt |
Combine everything in a Dutch oven. Bring to a boil over medium heat.
Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling- water bath.
Recipe By : moffats@...
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