1 cup Water
1 cup White vinegar
1/2 cup Sugar
1/2 tsp Salt
1 tsp Celery seed
1 tsp Mustard seed
1 tsp Ground turmeric
1/2 tsp Tabasco sauce
1 Green bell pepper, cut into small dice
1 Red bell pepper, cut into small dice
4 Scallions, green and white parts, sliced crosswise
Kernels cut from 8 ears of yellow corn
2 tbsp Chopped fresh cilantro -(or parsley)
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Adapted from "Judy Gorman's Vegetable Cookbook."
Combine water, vinegar, sugar and salt in large non-aluminum saucepan. Stir in celery and mustard seed, turmeric, Tabasco, peppers and onion. Bring to a bubble and cook, uncovered, for 10 minutes. Add corn and cilantro, increase heat, stir and cook until almost all liquid has evaporated. Cool, then chill overnight to blend flavors.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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