1 qt. corn, cut from cob (5 or 6 ears)
3 c. peeled ripe tomatoes
3 green pepper, chopped
1 sm. sweet red pepper, chopped
1 c. chopped cucumber
1 c. chopped onion
1 c. sugar
2 c. vinegar
1 tbsp. salt
1 tsp. celery seed
1 tsp. mustard seed

Wash, drain, and chop the vegetables. Remove the tomato seeds with a sieve, do not peel cucumber, but use a chopped green cucumber. Cut the corn from the cob and scrape the cob to get the milk from the kernels. Combine all the prepared vegetables in a kettle. In another pan, combine the sugar, vinegar, salt, celery seed, and mustard seed. Pour over the vegetables; simmer for 1 hour. Seal while hot in hot sterilized jars. Makes about 6 pints.