18 ears of corn
1 cabbage
1 bunch celery
4 green peppers
6 lg. onions
1 tbsp. mustard seed
1 tbsp. celery seed
4 c. sugar
1/2 c. salt

DRESSING:

1/2 c. flour
2 tbsp. dry mustard
1 tsp. turmeric
1/2 gallon vinegar

Cook corn on ears for 5 minutes then cut off. Grind up the cabbage, peppers, onions then add the rest of the ingredients. Pour the dressing over corn mixture and boil for 30 minutes and pour into canning jars and seal.