INGREDIENTS
4 cups cooked or canned corn niblets, drained
1 red pepper, chopped
1 green pepper, chopped
½ cup chopped onion
½ cup chopped celery
1 cup Hale orange juice
1 cup cider vinegar
¼ cup sugar
2 teaspoons mustard seed
1 ½ teaspoons salt
PREPARATION
In a large saucepan, combine all ingredients. Cook uncovered, 15 to 20 minutes, stirring occasionally. Store in jars in refrigerator up to 6 weeks.
Yield: 6 cups