12 ears corn
8 sweet peppers
6 hot peppers
6 onions
1 qt. vinegar
1 qt. sugar
1 pt. jar mustard
1 tbsp. salt

Cut off corn, don't scrape. Chop onion and peppers. Cook vinegar and corn for 10 minutes. Add rest of ingredients and cook 20 minutes. Put in hot sterilized jars and seal.