7-8 cups fresh corn, cut from bob and blanched
1 cup finely chopped green bell pepper
1 cup finely chopped red bell pepper
2 cups finely chopped yellow onion
4 cups cabbage, shredded fine
1/2 brown sugar (packed firmly)
1 cup granulated white sugar
3 Tbsp dry mustard
1 tbs. mustard seed
2 1/2 Tbsp coarse sea salt
1 Tbsp celery seed
1 Qt cider vinegar
1 cup cold water
Recipe
Combine the fresh corn, cabbage, onions and the peppers into a large bowl. Add remaining ingredients and mix well. Bring to a fast boil and then reduce to a simmer uncovered for about 12-15 minutes. Pour quickly into clean, hot canning jars (on a cookie sheet to catch drips) to overflowing. Clean tops and place seals carefully screwing on jar tops. Process in your favorite preserving pot for 30 minutes once water returns to a boil. Follow manufacturer directions for adjusting the seal.
