10 c. fresh, frozen or canned whole kernel corn
7 c. shredded cabbage
2 c. chopped onion
3/4 c. chopped green pepper
3/4 c. chopped sweet red pepper
2 tbsp. dry mustard
1 1/2 tsp. flour
1/2 tsp. ground turmeric
4 c. cider vinegar
2 c. sugar
2 tbsp. salt

Combine corn, cabbage, onions, green and red pepper in a large kettle. Mix together mustard, flour and turmeric. Add 1/4 cup vinegar to mustard mixture, stir to blend well. Add mustard mixture, remaining vinegar, sugar and salt to vegetables, mixing well. Bring vegetables to a boil, reduce heat and simmer, uncovered 15 minutes. Ladle into hot jars, adjust lids. Process in boiling water bath (212 degrees) 15 minutes. Remove jars and complete seals unless closures are self-sealing type. Makes 8 pints.