1 qt. cooked kernel corn
1 c. chopped cabbage
1 chopped green pepper
1 c. sugar
1/2 c. corn cooking water
2 c. white vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. pickling spice
2 tbsp. salt
1 tbsp. dry mustard
1 chopped pimento

In a pot combine all ingredients except pimento. Bring to a boil. Reduce heat. Cook, stirring occasionally, for 1/2 hour. Remove from heat. Stir in pimento. Seal in 5 hot, sterilized 1/2 pint jars. Place jars on a rack in bottom of pot. Cover with boiling water. Do not pour water directly on jars. Let stand in water for 20 minutes. Remove jars. Store in refrigerator. Use within 3 weeks. Yields 2 1/2 pints.