8 c. corn (20 ears)
4 c. cabbage, shredded
2 c. onions, thinly chopped
2 c. sweet red peppers, diced
1 qt. white vinegar
2 c. sugar
2 tbsp. mustard seed
2 tsp. salt
1 1/2 tbsp. celery seed
2 tsp. turmeric
1 tsp. whole cloves

Soak vegetables except for corn in brine (2 cups ice water and 1 1/2 cups salt) for 2 hours. Blanch corn for 5 minutes. Cut from cobs. Combine vinegar, sugar, salt and spices and boil for 5 minutes. Drain vegetables and add to pickling liquid with corn. Boil for 10 minutes. Pour into hot, clean jars, seal and process for 10 minutes. Makes 9 pints.