18 ears corn
1 lg. head cabbage
2 red mangoes
2 pts. vinegar
1 tsp. celery seed
1 lg. onion
3 green peppers
1 pt. sugar
1 tbsp. mustard seed
Salt to taste

Cut corn from cob after blanched. Chop onion, cabbage, peppers and mangoes. Mix well. Combine sugar, vinegar, mustard seed, celery seed and salt. Mix liquid with vegetables and cook for 30 minutes. Seal while hot in sterilized jars. Makes 9 pints relish.