Rita's corn relish

Yield: 1 Servings

Measure Ingredient
3 cups Finely shredded cabbage
1 tablespoon Salt
1 cup Sugar
1 cup Cider vinegar
2 tablespoons Mustard seed
1 tablespoon Flour
1 teaspoon Turmeric
1 medium Onion; minced (1/2 cup)
1 \N Jar (5 ounces) pimiento;drained and chopped
2 cans (12-ounces each) whole kernel corn; drained

Sprinkle cabbage with salt; let stand one hour. Drain well. In saucepan blend in next 5 ingredients. Bring to a boil, stirring. Stir in cabbage and onions. Reheat to boiling. Add pimiento. Remove from heat and stir in corn.

Spoon into hot sterilized jars, cover and refrigerate.

Will keep refrigerated several months.

Makes about 6 cups.

Recipe by: RITA OERTEL

Posted to recipelu-digest Volume 01 Number 592 by ctlindab@... on Jan 24, 1998

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