Recipe - Ritas Corn Relish

3 cup Finely shredded cabbage
1 tablespoon Salt
1 cup Sugar
1 cup Cider vinegar
2 tablespoon Mustard seed
1 tablespoon Flour
1 teaspoon Turmeric
1 md Onion; minced (One half cup)
1 Jar (5 ounces)
pimiento;drained and
chopped
2 cn (12ounces each) whole
kernel corn; drained

Sprinkle cabbage with salt; let stand one hour. Drain well. In saucepan
blend in next 5 ingredients. Bring to a boil, stirring. Stir in cabbage and
onions. Reheat to boiling. Add pimiento. Remove from heat and stir in corn.
Spoon into hot sterilized jars, cover and refrigerate.

Will keep refrigerated several months.

Makes about 6 cups.

Recipe by: RITA OERTEL

Posted to recipeludigest Volume 01 Number 592 by ctlindab@mail1.nai.net on
Jan 24, 1998