Quick Corn Relish

The New McCall's Cookbook, 1973

1 1⁄2 hours — 2 -1/2 cups

Ingredients

12	ounce	whole-kernel corn (canned)
1	teaspoon	mustard seed
1⁄2	teaspoon	dry mustard
1⁄4	teaspoon	salt
1⁄4	teaspoon	pepper
1⁄3	cup	cider vinegar
1	tablespoon	salad oil
2	tablespoon	light-brown sugar
1⁄2	cup	onion (chopped)
2		canned pimientos (chopped)
1⁄4	cup	green pepper (chopped)

Instructions

Drain liquid from corn (if using canned) into a small saucepan. Stir in mustard seed, mustard, salt, pepper, vinegar, oil and brown sugar. Bring to a full boil.

Combine corn, onion, pimiento, and green pepper in medium bowl. Pour hot liquid over corn mixture; toss lightly until well combined.

Refrigerate, covered, at least 1 hour before serving.