2 qts. cut corn (about 18 ears)
1 qt. chopped cabbage (about 1 sm. head)
1 c. chopped sweet red peppers (2 med.)
1 c. chopped sweet green peppers (2 med.)
1 c. chopped onions
1 tbsp. celery seed
1 tbsp. salt
1 tbsp. turmeric
2 tbsp. dry mustard
1 tbsp. mustard seed
1 c. water
1 qt. vinegar
1 to 2 c. sugar

To prepare corn: Boil 5 minutes, cut from cob. Combine with remaining ingredients and simmer 20 minutes. Bring to boiling. Pack, boiling hot, into sterilized Ball jars, leaving 1/8 inch head space. Adjust caps. Yield: about 6 pints.