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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I bring this to dinner every Thanksgiving, give it as a Christmas gift and eat it year-round. Yum! Ingredients:
1 cup white vinegar |
1/2 cup sugar |
1/2 teaspoon hot pepper sauce (such as tabasco or texas pete) |
1 teaspoon whole celery seed |
1/2 teaspoon whole mustard seeds |
1 teaspoon salt |
2 (12 ounce) cans whole kernel corn, drained |
1/4 cup finely chopped green pepper |
2 tablespoons finely chopped onions |
1 (2 ounce) jar chopped pimiento, drained |
3 tablespoons currants (optional) |
Directions:
1. Combine the vinegar through the salt in a medium saucepan.
2. Bring to a boil and boil 2 minutes.
3. Remove from heat and add corn thru currants.
4. Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.
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