1 c. sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 c. vinegar
1/2 tsp. red pepper sauce
2 (12 oz. each) cans whole kernel corn
1/4 c. chopped green pepper
2 tbsp. chopped pimiento
2 tbsp. instant minced onion
3 tbsp. cornstarch

In medium saucepan, heat sugar, salt, celery seed, mustard seed, vinegar, cornstarch and red pepper sauce to boiling; boil 2 minutes. Remove from heat; stir in corn (with liquid) and remaining ingredients. Cool; cover and refrigerate several days to blend flavors. Makes 4 cups.