"I bring this to dinner every Thanksgiving, give it as a Christmas gift and eat it year-round. Yum!"

Ingredient :

• 1cup white vinegar
• ¹⁄₂cup sugar
• ¹⁄₂teaspoon hot pepper sauce (such as Tabasco or Texas Pete)
• 1teaspoon whole celery seed
• ¹⁄₂teaspoon whole mustard seeds
• 1teaspoon salt
• 2(12 ounce) cans whole kernel corn, drained
• ¹⁄₄cup finely chopped green pepper
• 2tablespoons finely chopped onions
• 1(2 ounce) jar chopped pimiento, drained
• 3tablespoons currants (optional)

Directions :

• Combine the vinegar through the salt in a medium saucepan.
• Bring to a boil and boil 2 minutes.
• Remove from heat and add corn thru currants.
• Pour into jars, cover and refrigerate; it should sit in fridge at least overnight before serving to let the flavors mix.