- 18 corn ears
- 1 head green cabbage, finely chopped
- 8 white onions, finely chopped
- 1/2 cup [125 mL] chopped pimiento or 4 small hot red peppers
- 6 green peppers, finely chopped
- 8 cups [2 L] vinegar
- 2 cups [500 mL] sugar
- 1/4 cup [60 mL] salt
- 2 teaspoons [10 mL] celery seeds
- 2 teaspoons [10 mL] mustard seeds
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- Cut kernels from corn ears.
- Into a large casserole, combine kernels with all remaining ingredients.
- Bring to a boil; simmer for 40 minutes.
- Ladle into hot, sterilized jars leaving 1/8-inch [3-mm] headspace.
- Seal.
Boiling Water Bath
- Lower jars, into a rack, into water bath canner [have water hot, just below boiling point]; making sure jars do not touch.
- Cover canner; processing time begins when the water returns to a rolling boil.
- Boil gently during entire processing time, 15 minutes.
- Add more boiling water if needed, to keep jars covered at all times.
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