2 qt. corn kernels
1 qt. chopped cabbage
1 c. chopped sweet red peppers
1 c. chopped sweet green peppers
1 c. diced onions
2 c. sugar
4 c. apple vinegar
1 c. water
1 tsp. celery seed
1 tsp. mustard seed
1 tbsp. salt
1 tsp. tumeric
1 tsp. dry mustard

Cook corn on cob in boiling water for 5 minutes. Plunge into cold water to stop cooking process. Drain, then cut from cob. Mix with vegetables.

Combine sugar, vinegar, water and spices making sure sugar is dissolved. Pour over vegetables and simmer for 20 minutes or until vegetables are tender but not mushy. Spoon into hot sterilized jars and sea. Makes 6 pints.