Sauces // The birds

Corn seasoning

  • corn - 6 pieces
  • cider vinegar - 1 1/2 cups
  • sugar - 3 tbsp.
  • spoons of turmeric - 1/2 teaspoon of mustard powder
  • - 3/4 teaspoon
  • mustard seeds - 1 tbsp.
  • spoon of salt - 1 tbsp.Spoon
  • bay leaf - 1 Each
  • green cabbage - 4 cups
  • red bell pepper - 2 pieces (finely chopped)
  • red onion - 1 Each

Fill a medium saucepan with water and bring to a boil.Add the corn and cook for about 4 minutes.Put corn on a plate and let cool.Pour the pan from all but 3 cups of water.Using a sharp knife, remove the corn from the cobs.You should have about 3 cups of beans.Add to the pan the vinegar, sugar, turmeric, mustard powder, mustard seeds, salt and bay leaf.Bring to a boil over medium heat.Add the cabbage, red pepper, onion and corn kernels, stir.Bring to a boil, immediately remove from heat and let stand 5 minutes.Divide the liquid and vegetables in different bowls.Allow to cool, remove the bay leaf.When the liquid has cooled, strain through a fine sieve into a bowl with vegeta

bles.Serve chilled or seasoning at room temperature.Store in an airtight container in the refrigerator.

Servings: 12