MICROWAVE CORN RELISH
3 cups frozen whole kernel corn
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons chopped pimiento, drained
1 cup white vinegar
2/3 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 to 3/4 teaspoon red pepper sauce
In medium bowl combine corn, green pepper, onion and pimiento. Microwave at High 1 1/2 to 2 1/2 minutes, or until corn is defrosted but cool to the touch, stirring after half the time. Divide equally between two sterilized 1-pint jars. Set aside.
In 4-cup measure combine remaining ingredients. Microwave at High 2 to 4 minutes, or until boiling, stirring after half the time to dissolve sugar and salt. Divide mixture between the two jars; cover.
Refrigerate 1 week before serving. Store in refrigerator no longer than 1 month.
Makes 2 pints
From: Recipelink.com
Source: Microwave Cooking Library: 101 Microwaving Secrets, by Barbara Methven, 1982
3 cups frozen whole kernel corn
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons chopped pimiento, drained
1 cup white vinegar
2/3 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 to 3/4 teaspoon red pepper sauce
In medium bowl combine corn, green pepper, onion and pimiento. Microwave at High 1 1/2 to 2 1/2 minutes, or until corn is defrosted but cool to the touch, stirring after half the time. Divide equally between two sterilized 1-pint jars. Set aside.
In 4-cup measure combine remaining ingredients. Microwave at High 2 to 4 minutes, or until boiling, stirring after half the time to dissolve sugar and salt. Divide mixture between the two jars; cover.
Refrigerate 1 week before serving. Store in refrigerator no longer than 1 month.
Makes 2 pints
From: Recipelink.com
Source: Microwave Cooking Library: 101 Microwaving Secrets, by Barbara Methven, 1982
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