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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste. Ingredients:
2 quarts sweet corn kernels |
4 cups chopped cabbage |
1 cup chopped onion |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1 cup white sugar |
2 tablespoons ground dry mustard |
1 tablespoon celery seed |
1 tablespoon mustard seed |
1 tablespoon salt |
1 tablespoon ground turmeric |
1 quart apple cider vinegar |
1 cup water |
Directions:
1. In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes.
2. Transfer the mixture to sterile containers. Seal and chill in the refrigerator until serving.
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