- 6 ears of corn shucked
- 1 cup dice onion
- 1 small cucumber diced
- 1 plum tomato diced
- 1 red pepper diced
- 2-4 dashes hot sauce or more if needed
- 3/4 cup sugar
- 1 cup cider vinegar
- 1 teaspoon mustard seed
- 1 teaspoon turmeric
Place corn kernels, diced onion, diced cucumber, diced plum tomato, and diced pepper in a medium sized sauce pan.
Add the hot sauce, sugar, vinegar, mustard seed, and turmeric and mix well.
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Bring to a simmer on high heat.
Simmer for about 15-20 minutes or until the liquid is a syrupy consistency.
Let cool pack into jars and keep in refrigerator up to 4 weeks.