hot pepper sauce
( such as Tabasco or Texas Pete)
whole celery seed
whole mustard seeds
2 (12 ounce) cans
whole kernel corn, drained
finely chopped green pepper
finely chopped onions
1 (2 ounce) jars
chopped pimiento, drained
- Combine the vinegar through the salt in a medium saucepan.
- Bring to a boil and boil 2 minutes.
- Remove from heat and add corn thru currants.
- Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.