"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
6 large ears corn large head of cabbage chopped fine 3 tsp celery seed 3 tsp mustard seed 3 quarts vinegar 1 cup sugar 1 tsp ground mustard 2 tsp tumeric 2 tbsp cornstarch
Combine corn, cabbage, celery seed, and mustard seed. Boil the vinegar and sugar, adding a little salt to taste. Pour over the vegetables and put on to boil. Thicken with the ground mustard, tumeric and cornstarch (wet with a little vinegar). This recipe doubled makes 5 quarts.
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