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4 cups fresh corn kernels |
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½ red bell pepper, cored, seeded and minced |
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½ green bell pepper, cored seeded and minced |
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1 jalapeno, stemmed, seeded and minced |
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1 small red onion, minced |
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2 garlic cloves, minced |
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2 cups apple cider vinegar |
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½ teaspoon dried mustard powder |
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½ teaspoon ground turmeric |
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3 tablespoons dark brown sugar |
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1 tablespoon kosher salt |
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1 cup water |
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Juice from 1 lime |
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In a bowl, stir together corn, peppers, jalapeno, onion and garlic. |
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Divide mixture evenly between 2 one-quart glass jars that have tight-fitting lids. |
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In a 4-quart saucepan, add vinegar, mustard, turmeric, sugar, salt and 1 cup of water; bring to a boil over high heat, stirring until sugar and salt dissolve. |
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Remove saucepan from heat then stir in juice from 1 lime. |
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Pour vinegar mixture over corn then seal jars. Let cool then refrigerate for up to two weeks. |
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