9 ears corn, husked
2 tsp. dry mustard
1 tsp. ground turmeric
3 c. white vinegar
2 red sweet peppers, chopped
1 sm. head green cabbage, chopped
1 1/2 c. sugar
3 tbsp. flour
2 tbsp. pickling salt
3 med. onions, chopped
1 green pepper, chopped

Place corn in Dutch oven; add enough cold water to cover. Heat to boiling; boil 3 minutes. Cool; cut enough kernels from corn to measure 5 cups.

Mix sugar, flour, salt, mustard and turmeric in Dutch oven; stir in vinegar. Heat to boiling. Add vegetables; simmer uncovered 25 minutes. Immediately pack mixture in hot jars, leaving 1/4 inch headspace. Wipe rims of jars. Seal and process in boiling water bath 15 minutes. 5 to 6 pints.