Ingredients
1
can (15 1/4 ounces) whole kernel corn, drained, or 2 cups frozen whole kernel corn, thawed
2
tablespoons chopped green bell peppers
1
tablespoon finely chopped onion
1
jar (2 ounces) diced pimientos, drained
1/2
cup sugar
1/2
cup white or cider vinegar
1/2
teaspoon celery seed
1/4
teaspoon salt
1/4
teaspoon mustard seed
1/4
teaspoon red pepper sauce
Preparation
Mix corn, bell pepper, onion and pimientos in medium heatproof glass or plastic bowl.
Heat remaining ingredients to boiling in 1-quart saucepan, stirring occasionally. Boil 2 minutes. Pour over corn mixture.
Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days. Black Bean-Corn Relish: Stir in 1 can (15 ounces) black beans, rinsed and drained. Makes 3 1/2 cups relish.
