•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
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!