2 c. sugar
2 c. vinegar
1 1/2 tsp. salt
1 1/2 tsp. celery seed
1/2 tsp. turmeric
2 c. chopped onion
2 c. chopped tomato
2 c. cucumbers
2 c. corn
2 c. chopped cabbage

In large Dutch oven, combine sugar, vinegar, salt, celery seed and turmeric. Heat to boiling, add the vegetables. Cook uncovered, 25 minutes, stirring occasionally. Pack in hot scalded jars and seal. Yield: 3 pints.