By Jen Smallwood
July 2, 2014
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Author Notes: just a great quick & easy corn relish....Jen Smallwood

Serves: 4 cups

  • 1 cup Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Celery Seed
  • 1/2 teaspoon Mustard Seed
  • 1 cup Vinegar
  • 1/2 teaspoon Red Pepper
  • 2 (12oz Ea) Whole Kernel Corn
  • 1/4 cup Chopped Green Pepper
  • 2 tablespoons Chopped Pimiento (your option)
  • 1/4 cup Chopped Onion
  1. In medium saucepan, heat sugar, salt celery seed, mustard seed, vinegar and red pepper to boiling; boil 2 mins. Remove from heat; stir in corn (with liquid) and remaining ingredients. Pack relish in hot, sterile jars, leaving 1/2 inch headroom. Wipe down jar rims; and seal lids. Cool and refrigerate several days to blend favors.

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