- Corn - 6 pieces
- apple cider vinegar - 1 1/2 cups
- sugar - 3 items. spoons
- - 1/2 teaspoonfuls of turmeric
- mustard powder - 3/4 Teaspoons
- mustard grains - 1 st. a spoon
- salt - 1 st. a spoon
- bay leaf - 1 piece
- green cabbage - 4 cups
- red bell peppers - 2 pieces (finely chopped)
- red onion - 1 piece
Fill the middle pan with water and bring to a boil. Add the corn, cook for about 4 minutes. Put corn on a plate and allow to cool. Pour out all but 3 cups of water from the pan. Using a sharp knife, remove the grains from the cobs. You should get about 3 cups of grains. Add the vinegar, sugar, turmeric, mustard powder, mustard grains, salt and bay leaves to the pan. Bring to a boil over medium heat. Add cabbage, red pepper, onions and corn kernels, mix. Bring to a boil, immediately remove from heat and allow to stand for 5 minutes. Divide the liquid and vegetables into different bowls. Let cool, remove the bay leaf. When the liquid cools, strain through a fine sieve into a bowl of vegetables. Serve seasoning chilled or at room temperature. Store in an airtight container in the refrigerator.
Servings: 12