Corn Relish

• 2 (17 oz.) cans whole kernel corn, drained
• 1 (4 oz.) jar diced pimiento, drained
• 1 small sweet red pepper, chopped
• 2 Tbsp. vegetable oil
• 1/2 c. sugar
• 1/2 c. vinegar
• 2 tsp. instant minced onion or chopped fresh onion
• 1/4 tsp. celery seed
• 1/8 tsp. salt
• 1 slice onion
• sprig of dill
• 1 lump alum (size of pea) or 1/4 tsp. powdered alum
• 1 tsp. pickling spice
• 2 c. water
• 1 c. sugar
• 1 c. vinegar (do not use barrel vinegar, use 50 grain)
• 1 Tbsp. canning or pickling salt (do not use table salt)

1. Place lids on jars and tighten.
2. Heat in water bath up to neck of jar until pickles change color.
3. Heat pickles thoroughly so that jars will seal, but do not overcook!
4. If a jar fails to seal, place another lid on it and reheat.

whole kernel corn, pimiento, sweet red pepper, vegetable oil, sugar, vinegar, onion, celery, salt, onion, dill, lump alum, pickling spice, water, sugar, vinegar, canning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=627867 (may not work)