1/2 c. sugar
1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. dry mustard
1/8 tsp. white pepper
1/2 c. cider vinegar
1 (16 oz.) can whole kernel corn, drained
2 tbsp. finely chopped green pepper
1 (4 oz.) jar pimiento, finely chopped
1 tbsp. instant minced onion

Combine sugar, salt, celery seed, mustard, pepper and vinegar in a 1 quart saucepan. Boil 2 minutes. Remove from heat. Stir in corn, green pepper, pimiento and onion. Cool. Pour into a pint jar. Cover tightly and refrigerate several days before serving.

Makes 1 pint.