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
Directions
- 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.
