Pickled Corn
1 c. sugar
1/2 c. honey
2 c. vinegar
1 1/2 c. water
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 medium onion, sliced thin
4 ears fresh sweet corn, cut
in 1-inch pieces
In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion. Bring to boiling; boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.
1 c. sugar
1/2 c. honey
2 c. vinegar
1 1/2 c. water
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 medium onion, sliced thin
4 ears fresh sweet corn, cut
in 1-inch pieces
In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion. Bring to boiling; boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.
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