18 ears corn 1 quart chopped cabbage 2 cups diced celery 1 cup green pepper (chopped) 1/2 cup red pepper (chopped) 1 1/2 cup onion (chopped) 2 cups vinegar 1/2 cup lemon juice 1 1/2 cup sugar 3 T. salt 2 t. celery seed 2 T. dry mustard 1 1/2 t. tumeric
Cook together in a large kettle for 35 minutes. Stir. Seal.
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