180 g celery (6 oz), chopped
1 onion, peeled and chopped
7 1/2 ml celery seasoning (3/4 Tbsp)
5 ml mustard seed (1 tsp)
1-1/4 ml turmeric (1/4 tsp)
15 ml cornflour (1 Tbsp)
300 ml distilled malt vinegar (12 fl oz)
200 ml water (7 fl oz)
340 g sweet corn nibblets (12 oz), fresh or frozen
2 red peppers, seeded and diced
120 g sugar (4 oz)
Place the celery, onion, celery seasoning, mustard seeds, turmeric and cornflour in a large saucepan and gradually stir in the vinegar and water. Bring gently to a boil and cook for 5 minutes; stir in the remaining ingredients and cook slowly for 25 minutes until the mixture is very thick and the vegetables are tender. Pour into hot, sterilized jars, process, seal and label.
Makes: approximately 1.2 kg (2-1/4 lbs).