12 ears of corn
12 sweet peppers, chopped (green and red)
12 med. onions, chopped
1 sm. jar mustard
7 1/2 c. sugar
2 1/4 pts. vinegar
2 tbsp. salt

Cook corn, salt and vinegar for 30 minutes. Then put the remaining ingredients in and cook for 50 minutes longer. Pack into sterilized jars. Makes 7 to 10 pints.