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What's a hot dog without its relish? And this corn relish is a favorite. Try it on brats, sausages and hamburgers too.
Prep: 10 min - Cook: 5 min - Chill: 4 hr
About 2 Cups Relish


• 2 cups frozen whole kernel corn (from 1-lb bag), thawed and drained, or 1 can (15.25 oz) whole kernel corn, drained
• 2 tablespoons chopped green bell pepper
• 1 tablespoon finely chopped onion
• 1 jar (2 oz) diced pimientos, drained
• 1/2 cup sugar
• 1/2 cup cider vinegar or white vinegar
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon mustard seed
• 1/4 teaspoon red pepper sauce

In medium heatproof glass or plastic bowl, mix corn, bell pepper, onion and pimientos.

2. In 1-quart saucepan, heat remaining ingredients to boiling, stirring occasionally. Boil 2 minutes. Pour over corn mixture; stir.

3. Cover and refrigerate at least 4 hours to blend flavors but no longer than 5 days.

2 TABLESPOONS: Cal 45 (Cal From Fat 0), Fat 0g (Sat Fat 0g) Chol 0mg, Sodium 40mg, Carbs 11g (Fiber 1g) Pro 1g
% DAILY VALUE: Vit A 2% Vit C 8%, Calc 0%, Iron 0%
EXCHANGES: 2 Vegetable



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