Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Corn |
| 3½ cup | Shredded cabbage |
| 1½ cup | Chopped onion |
| 1 cup | Chopped celery |
| ½ cup | Chopped green pepper |
| ½ cup | Chopped red pepper |
| 3½ cup | Vinegar |
| 2 cups | Water |
| 2 cups | Sugar |
| 2 tablespoons | Dry mustard |
| 1 tablespoon | Ground tumeric |
| 1 tablespoon | Mustard seed |
| 1 tablespoon | Celery seed |
| 1 tablespoon | Salt |
Combine everything in a Dutch oven. Bring to a boil over medium heat.
Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling- water bath.
Recipe By : moffats@...
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