12 ears corn
2 lg. onions, chopped
2 green peppers, chopped
2 red pepper, chopped
2 cabbage, chopped
1 c. celery, chopped
2 tbsp. salt
1/2 tsp. pepper
1 tbsp. dry mustard
1/2 tsp. celery seed
2 c. sugar
2 c. apple cider vinegar

Cook or microwave corn. I microwave 4 ears at a time. In glass dish, place 4 ears with a couple drops of water. Cover with Saran Wrap. Microwave 3 minutes for 1st ear and 2 minutes for each additional ear (9 minutes for 4 ears).

When ears are cool enough to handle, cut corn from cob. Add all ingredients and cook 20 to 25 minutes. Pack in sterilized jars and seal. Makes about 3 pints.