1 (17 oz.) can whole kernel corn, drained
1/2 c. chopped green or sweet red pepper
1/2 c. vinegar
1/4 c. sugar
1 1/2 tsp. cornstarch

In a medium saucepan combine corn and pepper. In the quick shake container measure vinegar; add sugar and cornstarch. Apply seal and cap; shake to combine. Pour over corn mixture in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Cool for 10 minutes. Transfer relish to one of the classic sheer 16 ounce square rounds containers. Apply the seal and refrigerate up to 1 week. Makes 2 cups.

SAUERKRAUT RELISH:

Prepare recipe as above, except use one 16 ounce can of sauerkraut, rinsed and drained, instead of the corn.