Corn Relish

 

2

cups frozen whole kernel corn (from 1-lb bag), thawed and drained, or 1 can (15.25 oz) whole kernel corn, drained

2

tablespoons chopped green bell pepper

1

tablespoon finely chopped onion

1

jar (2 oz) diced pimientos, drained

1/2

cup sugar

1/2

cup cider vinegar or white vinegar

1/2

teaspoon celery seed

1/4

teaspoon salt

1/4

teaspoon mustard seed

1/4

teaspoon red pepper sauce

• 1 In medium heatproof glass or plastic bowl, mix corn, bell pepper, onion and pimientos.
• 2 In 1-quart saucepan, heat remaining ingredients to boiling, stirring occasionally. Boil 2 minutes. Pour over corn mixture; stir.
• 3 Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days.