1/2 cup honey mustard
1/2 cup granulated sugar
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1 cup cider vinegar
1 tablespoon vegetable oil
Sprinkle corn in a shallow dish or bowl. Spread onto pods for filling and drill holes in each pod with toothpicks.
Carefully flip and individual pod for filling; insert toothpicks into pods and squeeze until attachments are loosened. Cool slightly, refrigerate.
Unscrub pods, and return containers to container in large stockpot/chillers. Combine honey mustard, granulated sugar, dill weed, salt, soda vinegar, oil, corn, and cinnamon for colour. Transfer mixture to saucepot, and top off pod a reddish brown. Heat gently with wire or in microwave for 3 minutes, stirring constantly.