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10 c Fresh whole kernel corn
1 sm Head cabbage, shredded
6 md Onions, chopped
4 md Green peppers, chopped
2 md Sweet red peppers, chopped
1 qt Cider vinegar
4 c Sugar
2 1/2 ts Ground turmeric
2 1/2 ts Dry mustard
2 ts Celery seed
2 ts Salt
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a
bowl, stir together remaining ingredients. Pour over vegetables.
Bring to a boil; reduce heat and simmer for 10 minutes. Ladle into
hot sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process
in boiling-water bath for 10 minutes. Let stand at lease one week
to blend flavors Yield: About 14 Jars
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