12 ears of corn
5 lg. red peppers
5 lg. green peppers
2 stalks celery
2 med. size onions
1 tbsp. prepared mustard
2 tbsp. salt
1 pt. water
1 pt. cider vinegar
1 c. sugar
1 tbsp. mustard seed

Remove seeds from peppers and chop fine. Chop celery and onions. Combine with seasonings, vinegar, and water. Cook 15 minutes; cut off corn and add to mixture. Cook 10 minutes more. Seal at once in sterilized jars.