Sweet Corn and Pepper Preserve

Name: Sweet Corn and Pepper Preserve
Yield: 16
Ingredients: 5 1/2 cups cooked corn, canned or frozen (follow package instructions to thaw); 1 large green bell pepper, diced; 1 large red bell pepper, diced; 1 large onion, diced; 2 medium carrots, peeled and diced; 3/4 to 1 cup sugar; 1 tablespoon mustard; 1/2 teaspoon ground cumin; 3/4 to 1 cup apple cider vinegar

1
5 1/2 cups cooked corn, canned or frozen (follow package instructions to thaw)
2
1 large green bell pepper, diced
3
1 large red bell pepper, diced
4
1 large onion, diced
5
2 medium carrots, peeled and diced
6
3/4 to 1 cup sugar
7
1 tablespoon mustard
8
1/2 teaspoon ground cumin
9
3/4 to 1 cup apple cider vinegar

Ingredients

1
5 1/2 cups cooked corn, canned or frozen (follow package instructions to thaw)
2
1 large green bell pepper, diced
3
1 large red bell pepper, diced
4
1 large onion, diced
5
2 medium carrots, peeled and diced
6
3/4 to 1 cup sugar
7
1 tablespoon mustard
8
1/2 teaspoon ground cumin
9
3/4 to 1 cup apple cider vinegar

Directions

1
In a large pot, combine the onion, carrot, sugar, mustard, and cumin
2
Stir well
3
Gradually add the apple cider vinegar, stirring constantly
4
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the sugar dissolves
5
Cover the pot and cook over low heat for an additional 10 minutes, or until the carrots are tender
6
Add the corn and peppers, stir well, and continue cooking for another 10 minutes over low heat
7
Transfer the mixture to a sterilized jar and refrigerate for at least one day or up to a week
8
Serve at room temperature, accompanying grilled meats or poultry
9
Serves 16.