CORN SALSA

     ½ cup sugar                 ¼ tsp hot sauce
     ½ tsp salt                  15 oz can whole corn
     ½ tsp celery seed           2 tbsp chopped jalapeño
     ¼ tsp mustard seed          1 tbsp chopped pimiento
     ½ cup vinegar               ¼ cup chopped onion

Bring the sugar, salt, spices, vinegar, and hot sauce to a boil and boil for two minutes. Remove from heat, stir in the vegetables, and let cool. Cover and chill. Best after three days.

Adapted from “Betty Crocker’s New Outdoor Cookbook” (1967). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!