In a large saucepan stir together sugar, vinegar, turmeric, celery seed, mustard, and garlic. Add corn. Bring to a full boil. Boil gently for 2 minutes. Remove from heat. Cool slightly. Tranfer corn to a moisture and vapor-proof container. Add enough of the cooking liquid to cover. Cover and chill in refrigerator for up to 1 week. Source: BH&G Farmers Market Typed in MMFormat by cjhartlin@msn. Posted to MM-Recipes Digest V4 #152 by "Cindy Hartlin"
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 18.4mg||0 %|
|Total Carbohydrate 113.1g||33 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 112.9g|
|Protein 0.2g||0 %|
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Calories per serving: 442
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