Pickled corn
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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