Ingredients
1 can (11 ounces) whole kernel corn1/3 cup chopped onion1/3 cup chopped celery3 tablespoons chopped green pepper3 tablespoons diced pimientos, drained1 small garlic clove, minced, optional 1/3 cup sugar1 teaspoon salt1 teaspoon celery seed1 teaspoon mustard seed1/4 teaspoon crushed red pepper flakes1/8 teaspoon ground ginger1 cup white vinegar, divided1 tablespoon all-purpose flour 1-1/2 teaspoons ground mustard1/4 teaspoon ground turmeric
Preparation
Drain corn, reserving 1 tablespoon liquid. In a small saucepan, combine onion, celery, green pepper, pimientos and, if desired, garlic. Stir in sugar, salt, celery seed, mustard seed, pepper flakes, ginger and 3/4 cup vinegar. Bring to a boil. Boil 5-7 minutes.
In a small bowl, mix flour, mustard and turmeric. Stir in reserved corn liquid until smooth. Add to vegetable mixture; stir in remaining vinegar. Cook, uncovered, 2-3 minutes or until slightly thickened. Add corn; boil 1-2 minutes or until thickened.
