|Whole kernel corn||2 Quart (Corn Cut From About 1 1/2 Dozen Ears)|
|Minced yellow onion||1 Cup (16 tbs)|
|Minced sweet green pepper||1 Cup (16 tbs)|
|Minced sweet red pepper||1 Cup (16 tbs)|
|Minced celery||1 Cup (16 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Pickling salt||1 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Celery seeds||1 Teaspoon|
Prepare 6 (1-pint) canning jars and closures and let the sterilized jars stand on a baking sheet, and keep warm in a 250° F. oven until needed.
Mix all ingredients in a large, heavy enamel or stainless-steel kettle, cover, and simmer 20 minutes.
Ladle into jars, filling to within 1/8" of tops and making sure liquid covers vegetables.
Wipe rims and seal or leave 1/2" head space, seal, and process in a hot water bath 15 minutes.
Remove jars and secure seals if needed.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before using.
Calories 469 Calories from Fat 10
% Daily Value*
Total Fat 1 g1.9%
Saturated Fat 0.14 g0.68%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1166.6 mg48.6%
Total Carbohydrates 100 g33.5%
Dietary Fiber 4.1 g16.3%
Sugars 56.7 g
Protein 4 g7%
Vitamin A 19.1% Vitamin C 92.4%
Calcium 5.2% Iron 10%
*Based on a 2000 Calorie diet