arge ears fresh-husked corn
1 small head cabbage, finely chopped
1 cup diced celery
2 cups diced green pepper
1 1/2 cups chopped onion
1 clove garlic, minced
3/4 cup sugar
1/4 cup fresh lemon juice
3/4 cup water
1 1/4 cups cider vinegar
5 teaspoons salt
1 teaspoon celery seed
1 1/2 tablespoons dry mustard
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
3/4 cup chopped pimento
Cook corn in boiling salted water to cover 2 to 3 minutes, using 1 teaspoon salt to one quart water.
Cool the corn; cut the kernels from the cob. Mix the corn with the cabbage, celery, green pepper, onion and garlic. Set aside while preparing the spice mixture.
Combine sugar, lemon juice, water, vinegar, salt and spices in a five-quart kettle. Bring to a boil. Add the vegetables and cook 25 minutes, stirring frequently. Stir in the pimento and heat a minute or two more. Pack into hot sterile jars and seal at once. Keep four to five weeks before using. Makes 3 pints.
"The New York Times Cookbook" by Craig Claiborne
Thursday, June 29, 2000
