2 dozen ears corn
1/4 head sm. cabbage, cut fine
2 lg. onions, chopped fine
1 red sweet pepper, chopped fine
1/4 c. salt
2 c. sugar
1 c. vinegar
2 tsp. ground mustard
2 tsp. mustard seed
2 tsp. celery seed

Cut corn off ears. Cook only long enough to soften cabbage and onion. Put in jars and seal. Put all of the spices in a piece of white cloth and tie together. Remove bag before you put in jars.