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Pickled Corn |
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Category |
Pickles |
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Contributor |
admin |
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Ratings |
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Ingredients |
8 cups corn
3 1/2 cups shredded cabbage
1 1/2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
3 1/2 cups vinegar
2 cups water
2 cups sugar
2 tbsp dry mustard
1 tbsp ground tumeric
1 tbsp mustard seed
1 tbsp celery seed
1 tbsp salt
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Procedures |
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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
1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling-
water bath.
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