2 cups apple cider vinegar
1⅓ cups sugar
1 Tablespoon chopped fresh basil
¼ teaspoon freshly ground pepper
1 cup diced green bell pepper
1 cup diced red bell pepper
Kernels of 4 ears cooked corn (2 cups)
Combine vinegar, sugar, basil, and pepper in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Add bell peppers and simmer 3 minutes. Stir in corn. Cool to room temperature. Spoon into sterilized jars. Cover and refrigerate. Yields 2 pints.