18 ears sweet corn
1 sm. cabbage
4 med. onions
3 lg. green peppers
1 qt. vinegar
2 c. brown sugar
1/2 c. salt
3 tbsp. prepared mustard
1 c. celery, chopped

Blanch corn 2 minutes on the ear. Cut kernels from the cob. Chop cabbage, celery, onions and peppers. Combine all ingredients and cook 25 minutes. Seal in sterilized jars.