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Fresh corn relish

Yield: 6 Servings

Ingredients:

• 1 c Water
• 1 c White vinegar
• 1/2 c Sugar
• 1/2 ts Salt
• 1 ts Celery seed
• 1 ts Mustard seed
• 1 ts Ground turmeric
• 1/2 ts Tabasco sauce
• 1 Green bell pepper cut into -small dice
• 1 Red bell pepper cut into -small dice
• 4 Scallions

Instructions:

green and white -parts sliced crosswise Kernels cut from 8 ears of -yellow corn 2 tb Chopped fresh cilantro -(or -parsley) Adapted from "Judy Gorman's Vegetable Cookbook." Combine water vinegar sugar and salt in large non-aluminum saucepan. Stir in celery and mustard seed turmeric Tabasco peppers and onion. Bring to a bubble and cook uncovered for 10 minutes. Add corn and cilantro increase heat stir and cook until almost all liquid has evaporated. Cool then chill overnight to blend flavors.

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