Go-along with almost any meat

10 c. fresh, frozen or canned whole kernel corn

7 c. shredded cabbage

2 c. chopped onions

¾ c. chopped green pepper

¾ c. chopped sweet red pepper

2 tblsp. Dry mustard

1 ½ tsp. flour

½ tsp. ground turmeric

4 c. cider vinegar

2 c. sugar

2 tblsp. Salt

Combine corn, cabbage, onions, green and red peppers in a large kettle. Mix together mustard, flour and turmeric. Add ¼ c. vinegar to mustard mixture; stir to blend well. Add mustard mixture, remaining vinegar, sugar and salt to vegetables, mixing well.

Bring vegetables to a boil; reduce heat and simmer, uncovered 15 minutes. Ladle into hot jars; adjust lids. Process in boiling water bath (212°F) 15 minutes. Remove jars and complete seals unless closures are self-sealing type. Makes 8 pints.

--Farm Journal’s Country Cookbook, revised edition (1972)

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