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Pickled Corn

Recipe By: moffats@telerama.lm.com Serving Size : 1 Preparation Time :0:00 Categories:

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


Preparation:

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.

NOTES : Yield: 6 - 7 pints Source:Bountiful Harvest.













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