Recipe information
Yield
Makes about 4 pints
Ingredients
10 large (or 15 small) ears tender young corn
1 green pepper, seeded and minced
1/2 red pepper, seeded and minced
2 large yellow onions, peeled and minced
2 teaspoons salt
3/4 teaspoon celery seed
1 1/4 teaspoons dry mustard
1 1/3 cups cider vinegar
1 cup sugar
1/2 teaspoon turmeric
Preparation
Scrape the corn kernels from the cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer the mixture for 1/2 hour. Pour into hot, sterilized preserving jars, cover and seal.
