INGREDIENTS:

•6 cups cooked whole kernel yellow corn (9 to 12 medium-size ears)

•1 large red bell pepper, diced (1 1/2 cups)

•1 medium green bell pepper, diced (1 cup)

•1 medium onion, finely chopped (1 cup)

•2 1/2 cups distilled white vinegar (5% acidity)

•1 1/2 cups sugar

2 teaspoons Parsley flakes

2 teaspoons Yellow Mustard Seed

2 teaspoons salt

1/2 teaspoon Crushed Red Pepper

1/4 cup water

2 tablespoons cornstarch

1 tablespoon fresh Cilantro Leaves

          INSTRUCTIONS:

1. Mix vegetables. Set aside.

2. Mix remaining ingredients, except water, cornstarch and cilantro, in 6-quart saucepot. Bring to boil. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.

3. Mix water and cornstarch in small bowl. Stir into vegetable mixture. Cook 3 to 5 minutes or until mixture starts to thicken, stirring occasionally. Stir in fresh cilantro.

4. Store in 4 Mason Jars and refrigerated.  Has a shelf life in the fridge for about 2 weeks. Perfect for Tacos, Burritos, Salad Topping or even a side order for dinner. Enjoy!