Recipe - Pickled Corn

8 cup Corn
3 One half cup Shredded cabbage
1 One half cup Chopped onion
1 cup Chopped celery
One half cup Chopped green pepper
One half cup Chopped red pepper
3 One half cup Vinegar
2 cup Water
2 cup Sugar
2 tablespoon Dry mustard
1 tablespoon Ground tumeric
1 tablespoon Mustard seed
1 tablespoon Celery seed
1 tablespoon Salt

Combine everything in a Dutch oven. Bring to a boil over medium heat.
Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving 1/4
inch headspace. Adjust caps. Process for 15 minutes in a boiling water
bath.

Recipe By : moffats@telerama.lm.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip