18 ears sweet corn
4 lg. onions
2 green peppers
2 cups sugar
1 lg. head cabbage
1/4 cup salt
2 qt. vinegar
2 Tbsp. mustard (dry)
1 tsp. tumeric
1/2 cup flour
Chop cabbage, onions and peppers very fine. Cut corn from cob. Cook the vegetables in 1 quart of vinegar for 15 minutes. In separate pan mix together salt, mustard, sugar, flour and tumeric, and gradually add other quart of vinegar, bring to a boil. Then add mixture to vegetables and cook all together until ready to boil, stirring constantly (will burn easily). Pour into jars or plastic containers. Allow to
. Keep refrigerated.
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