18 ears sweet corn
2 lg. green peppers
2 sweet red peppers
1 sm. cabbage
4 onions
1 c. celery, chopped
1 qt. vinegar
2 c. brown sugar
2 tbsp. salt
3 tbsp. mustard

Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together; add remaining ingredients. Cook, stirring occasionally, for 20 to 30 minutes or until tender. Pack in hot sterilized jars and seal. Yield: 5 pints.