9 c. canned or frozen corn (or 18 ears)
1 head green cabbage
8 peeled white onions
6 green peppers, seeds and membranes removed
6 sm. hot red peppers
2 tsp. celery seed
2 tsp. mustard seed
2 qt. vinegar
1/4 c. salt
2 c. sugar
1/3 c. minced pimento

Boil corn 5 minutes if using fresh or frozen. (Cut kernels from cobs first.) Put next four ingredients through food processor. Combine with remaining ingredients and corn and simmer in saucepan for 35 minutes. Place in pint size sterile canning jars, leaving 1/4-inch head room, seal and boil jars individually for 15 minutes in large saucepan half full of water.