2 cans (12 oz each) whole kernel corn (or use fresh)
1/3 cup diced onion 2 tbsp vegetable oil
2/3 cup diced green pepper 1/4 cup sugar
2/3 diced pimento 2 tsp dry mustard
1/2 cup white vinegar 1/2 tsp salt
1/2 tsp pepper
Drain liquid from corn, reserve 1/2 cup. Combine corn with onion, green pepper and pimento in large bowl.
Combine the reserved corn liquid, vinegar, oil, sugar, dry mustard, salt and pepper in small saucepan. Bring to boiling; pour over vegetables.
Cover with plastic wrap. Refrigerate overnight, stirring occasionally. Makes 5 cups.
(Family Circle)
1/3 cup diced onion 2 tbsp vegetable oil
2/3 cup diced green pepper 1/4 cup sugar
2/3 diced pimento 2 tsp dry mustard
1/2 cup white vinegar 1/2 tsp salt
1/2 tsp pepper
Drain liquid from corn, reserve 1/2 cup. Combine corn with onion, green pepper and pimento in large bowl.
Combine the reserved corn liquid, vinegar, oil, sugar, dry mustard, salt and pepper in small saucepan. Bring to boiling; pour over vegetables.
Cover with plastic wrap. Refrigerate overnight, stirring occasionally. Makes 5 cups.
(Family Circle)
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