Updated Wednesday, July 25th, 2007
Yield: Makes 1-3/4 cups.
We seem to serve this Indian corn relish more during the fall than any other time of year. Harvest influence, probably, though we've never made it with fresh corn.
Slice the onion paper thin. Add the vinegar, sugar, mustard seed, salt, celery seed and dry mustard. Place in a saucepan and bring to boil. Simmer 5 minutes. Remove from heat. Add the corn. Cool.
In this issue: Summer Off the Beaten Path
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