Ingredients:

3/4 cup Splenda

1 Tbsp. cornstarch

1 cup apple cider vinegar

1 bay leaf

1/2 tsp. yellow mustard seed

1/2 tsp. celery seed

2 1/2 cups cooked yellow corn - if using frozen corn, start with about 

4 to 4 1/2 cups and thaw. Drain very well

1 cup diced onion

1/2 cup diced red sweet pepper

1/2 cup diced green pepper

 

Directions:

Use a very clean quart jar with a sealing lid. Fill the jar with very hot top water and let it sit until ready to fill.

Mix Splenda, vinegar, cornstarch & spices in 2 qt. saucepan. Bring to a gentle boil & boil for 2 minutes, stirring frequently. Add remaining ingredients to pot, return to gentle boil for 5 minutes. Cool slightly, discard bay leaf.

Carefully ladle into jar. Make sure rim is clean and affix lid. Store in fridge overnight. Lid should “pop” when opened (because the cold fridge will make all the ingredients and jar shink and seal). Good for 3 weeks, as an accompaniment to

anything, and on hot dogs and burgers.

 

Submitted by Mrs. Mel Ludwig, CTM