Corn relish ii

Yield: 8 servings

Measure Ingredient
1½ cup Cider vinegar
½ cup Sugar
½ teaspoon Salt
½ teaspoon Celery seeds
½ teaspoon Mustard seed
1 large Green Bell Pepper, seeded,
And chopped
1 each In a medium stainless steel, enameled or glass sauce pan, combine the
1 large Red Bell Pepper, seeded,
And
Chopped
2 cups Fresh or frozen corn
Kernel
1 cup Diced celery
½ cup Finely chopped onion
1 each Jalepeno pepper, seeded
And finely chopped

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

TO ALL Submitted By JORGE L. VILLARREAL SUBJ CORN RELISH On 08-15-95

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