4 c. sugar
1 tbsp. salt
1 tbsp. turmeric
4 c. chopped tomatoes
4 c. fresh corn
4 c. vinegar
1 tbsp. celery seed
4 c. chopped onions
4 c. chopped cucumbers
4 c. chopped cabbage

Combine sugar, vinegar, salt, celery seed and turmeric in large Dutch oven; bring to boiling point. Add remaining ingredients, cook uncovered for 25 minutes, stirring occasionally. Pack in hot sterilized jars, seal. Process in water bath for 10 minutes to complete sealing. Yield: 6 pints.