1 cup sugar
1 tsp. salt
1 tsp. celery seed
1/2 tsp. mustard seed
1 cup vinegar
1/2 tsp. red pepper sauce
2 cans (12 oz each) whole kernel corn
1/4 cup chopped green pepper
2 tbsp. chopped pimiento
2 tbsp. instant minced onion

In medium saucepan, heat sugar, salt, celery seed, mustard seed, vinegar and red pepper sauce to boiling; boil 2 minutes. Remove from heat; stir in corn (with liquid) and remaining ingredients. Cool; cover and refrigerate several days to blend flavors.

4 cups