recipe at a glance
ready in: over 5 hrs
serves/makes: 14 half-pintsrecipe id: 31442cook method: stovetop
10 cups fresh whole kernel corn
1 small head cabbage, shredded
6 medium onions, chopped
4 medium green bell peppers, chopped
2 medium red bell peppers, chopped
1 quart cider vinegar
4 cups sugar
2 teaspoons ground turmeric
2 teaspoons dry mustard
2 teaspoons celery seed
2 teaspoons salt
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables. Bring to a boil; reduce heat and simmer for 10 minutes.
Ladle into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process in a boiling-water bath for 10 minutes. Let stand for at least 1 week to blend flavors.
12 calories, 0 grams fat, 3 grams carbohydrates, 0 grams protein per tablespoon
. This recipe is low in sodium. This recipe is low in fat.
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