9 ears fresh corn
2 c. finely ground cabbage
1 c. sweet pepper flakes
1 c. sugar
2 1/2 tsp. salt
2 tsp. crushed red pepper
2 tsp. celery seed
2 tsp. turmeric
1 tsp. mustard seed
1/8 tsp. black pepper
2 c. cider vinegar
1/2 c. chopped pimento

Remove husks and silk from corn. Cut kernels from ears. (There should be about 9 cups.) Place corn and cabbage in a 5 quart saucepan or preserving kettle with pepper and onion flakes, sugar, salt, spices, vinegar, and 1 3/4 cups water. Bring to boiling point, uncovered, and cook 20 minutes or until relish has thickened. Stir in pimento. Immediately ladle into hot sterilized jars to within 1/2 inch of top of jars. Seal at once. Let stand at least 6 weeks before serving.