6 cans whole kernel corn
2 green peppers
6 lg. onions
1 can pimento
1 med. head cabbage
1 c. finely cut celery
2 c. sugar
1 qt. vinegar
1 tbsp. dry mustard
2 tbsp. salt
1 tsp. turmeric

Cut cabbage, peppers, celery and onions fine. Add 1 cup of the vinegar. Cook in large saucepan over medium heat for 20 minutes. Add well drained corn, sugar and everything else. Cook 20 minutes more. Put in jars. (Will keep several months in refrigerator.) If too juicy, use a little cornstarch for thickening.