6 c. fresh sweet corn kernels (9 or 10 ears)
2 c. chopped onions (2 lg.)
2 c. chopped cabbage (1/2 head)
1 med. green pepper, chopped
1 c. chopped celery
1 (4 oz.) jar chopped pimiento
2 tbsp. dry mustard
1/4 - 1/2 tsp. turmeric
3 c. white vinegar
1 c. sugar
1 tsp. celery seeds
1/2 tsp. mustard seeds
1/8 tsp. cayenne pepper (opt.)

Combine corn with remaining vegetables in large kettle. Mix together mustard and turmeric. Add 1/4 cup vinegar to mustard mixture; stir to blend well. Add mustard mixture, remaining vinegar, sugar and spices to vegetables, mixing well. Bring vegetables to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes or until corn is tender. Return to full rolling boil for 1 minute. Ladle into hot sterilized jars, leaving 1/2" headspace. Adjust lids. Process in boiling water bath for 15 minutes. Makes 5 pints.