Ingredients
2kg whole kernel corn
1 1/2 cups diced red peppers
1 1/2 cups diced green peppers
1 cup finely chopped celery
1 chopped onion
1 cup Chelsea White Sugar
2 1/2 cupS white vinegar
1 tablespoon salt
1 teaspoon celery seeds
1 teaspoon chopped garlic
1 tablespoon dry mustard
1 teaspoon tumeric
1/4 cup cornflour
1/4 cup water
Method
Combine all ingredients together except corn, cornflour and water in a large saucepan. Cover and bring to the boil. Add corn. Cook for a further 15 minutes. Thicken with cornflour and water, mixture should reduce with simmering. Pour into sterilised jars.
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Overall rating
Recipe Rating: 3
3 ratings, 12 people added this to their Favourite Recipes.
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