Ingredients
2 quarts fresh whole kernel corn husks and silks removed
2 cups diced sweet red peppers
2 cups diced green peppers
1 quart chopped celery
1 cup chopped celery
1 cup chopped onion
1-1/2 cups sugar
1 quart vinegar
2 tsp salt (not iodized)
2 tbs celery seed
2 tbs dry mustard
1 tsp turmeric
Method
1) cook corn in boiling water for 5 minutes, remove and cool with cold water, drain and cut from the cob
2) combine in a pan, peppers, celery, onions, sugar, vinegar, salt, and celery seeds, bring to the boil covered, uncovered and boil for 5 more minutes, stirring occasionally
3) mix dry mustard and turmeric and blend with 3 tbsp liquid from the boiling mixture, then add to the boiling mixture , stir in the corn, return to the boil and cook for 5 more minutes.
Put into hot sterilised jars, filling to within 1/2 inch of the top, and seal.
Process in boiling water bath (water to cover top of jars) for 15 minutes. Remove jars to wire racks and cool.
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