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Ingredients Jump to Instructions ↓

  1. 6 cups 375g / 13oz Cooked fresh whole kernel corn - (abt 12 ears)

  2. 3 cups 438g / 15oz Chopped cabbage

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 1 cup 146g / 5.1oz Green bell pepper - chopped (medium)

  5. 1 cup 146g / 5.1oz Red bell pepper - chopped (medium)

  6. 4 cups 948ml Heinz distilled white vinegar

  7. 2 cups 396g / 13oz Granulated sugar

  8. 1 cup 237ml Water

  9. 1 tablespoon 15ml Pickling salt

  10. 1 tablespoon 15ml Celery seed

  11. 1 tablespoon 15ml Mustard seed

  12. 1 tablespoon 15ml Turmeric

  13. 1 Bay leaf

Instructions Jump to Ingredients ↑

  1. In a 6- to 8-quart sauce pot, combine all ingredients. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring occasionally. Remove bay leaf.

  2. Immediately fill hot pint or half-pint Ball jars with mixture, leaving 1/2-inch head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.

  3. Wipe jar tops and threads clean. Adjust two piece caps. Process pints or half-pints in boiling water canner for 15 minutes.

  4. This recipe yields 5 to 6 pints or 10 to 12 half-pints.

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