• 1 1/2 cups whole kernel corn
• 2 tablespoons chopped green bell pepper
• 2 tablespoons chopped pimentos
• 1 tablespoon chopped green onion
• 1/2 cup vinegar
• 1/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon celery seeds
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon hot pepper sauce

Combine all the ingredients in a saucepan. Bring to a boil. Reduce the heat and simmer for 2 minutes. Let stand until cool. Store in a covered container in the refrigerator. Allow to age for a few days before serving. The relish will keep for a long time.

Yield: About 1 1/2 cups relish.

Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.