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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Making special condiments is something of a summer ritual for my mother and me. Corn relish adds spice to otherwise plain chicken tenders or roast pork. -Nancy Smith Midgette, Gibsonville, NC Ingredients:
2 cups chopped vidalia or other sweet onion |
2 cups chopped celery |
1 cup chopped green bell pepper |
2 cups cider vinegar |
1 1/3 cups sugar |
2 teaspoons salt |
1 teaspoon dry mustard |
1 teaspoon ground turmeric |
1/2 teaspoon crushed red pepper |
2 (4-ounce) jars diced pimiento, drained |
4 cups fresh corn kernels (about 8 ears) |
Directions:
1. Place first 3 ingredients in a food processor, and pulse 5 times or until finely chopped.
2. Combine vinegar and the next 6 ingredients (through pimiento) in a large Dutch oven, stirring to dissolve sugar. Stir in onion mixture and corn; bring to a boil. Reduce heat; simmer 20 minutes, stirring occasionally.
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