5 green peppers
5 red peppers
1 stalk celery
2 med. onions
2 c. chopped cabbage (optional)
2 tbsp. salt
1 c. sugar
1 tbsp. mustard seed
1 tbsp. ground mustard
1 pt. water
1 pt. vinegar
12 ears corn

Remove seeds from peppers and chop fine. Chop celery and onions. Combine with seasonings, vinegar and water; cook 15 minutes. Cut corn from cob; add to hot mixture. Cook about 10 minutes longer. Seal at once in jars. Yield 10 pints.