Corn Relish Salad
Ingredients
- 3/4 C. sugar
- 1/2 C. Crisco Oil
- 1/4 C. white vinegar
- 1/2 tsp. celery seed
- 1/4 tsp. whole mustard seed
- 1 17 oz. can whole kernel corn, drained
- 1 16 oz. can sauerkraut, pressed to remove excess liquid
- 1/2 C. chopped green pepper
- 1/3 C. chopped onion
- 1 2 oz. jar diced pimiento, drained
Directions
In a saucepan over medium heat, combine sugar, Crisco Oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves. Mix remaining ingredients in a medium mixing bowl; pour dressing over. Mix well. Cover and refrigerate at least 8 hours or overnight. Drain and stir before serving. Yield: 6-8 servings.
