Corn Relish

• cup white vinegar↗1 cup
• cup sugar↗1⁄2 cup
• teaspoon hot pepper sauce↗1⁄2 teaspoon

  (such as Tabasco or Texas Pete)

• teaspoon whole celery seed1 teaspoon
• teaspoon whole mustard seeds1⁄2 teaspoon
• teaspoon salt↗1 teaspoon
• (12 ounce) cans whole kernel corn↗2 ounce

  drained

• cup finely chopped green pepper1⁄4 cup
• tablespoons finely chopped onions2 tablespoons
• (2 ounce) jar chopped pimiento1 ounce

  drained

• tablespoons currants (optional)↗3 tablespoons

  (optional)

Step-by-step instructions

1. 1

   Combine the vinegar through the salt in a medium saucepan.

2. 2

   Bring to a boil and boil 2 minutes.

3. 3

   Remove from heat and add corn thru currants.

4. 4

   Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.