20 lg. ears of corn
1 qt. chopped cabbage
1 qt. vinegar
3 tbsp. mustard
1 tsp. black pepper
1/4 c. salt - canning salt
2 c. sugar

Cut corn off cob. Chop cabbage. Add next five ingredients. Cook on medium heat until vegetables are tender. Pack in jars and seal. Makes about 12 pints.