Corn Relish

I bring this to dinner every Thanksgiving, give it as a Christmas gift and eat it year-round. Yum!

• Ready In: 10 mins
• Serves: 8-12
• Yields: 1 quart

Ingredients

• 1  cup white vinegar
• 1⁄2 cup sugar
• 1⁄2 teaspoon  hot pepper sauce (such as Tabasco or Texas Pete)
• 1  teaspoon  whole celery seed
• 1⁄2 teaspoon whole mustard seeds
• 1  teaspoon salt
• 2 (12 ounce) cans whole kernel corn, drained
• 1⁄4 cup  finely chopped green pepper
• 2  tablespoons  finely chopped onions
• 1 (2 ounce) jar chopped pimiento, drained
• 3  tablespoons currants (optional)

Directions

1. Combine the vinegar through the salt in a medium saucepan.
2. Bring to a boil and boil 2 minutes.
3. Remove from heat and add corn thru currants.
4. Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.