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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