Serves: 5
Total Calories: 327

6 cups corn fresh sweet kernels (9 or 10 ears)
2 cups onions chopped (2 large)
2 cups cabbage chopped ( 1/2 head)
1 green bell pepper medium, chopped
1 cup celery chopped
1 (4-ounce) jar pimiento chopped
2 tablespoons dry mustard
1/4 turmeric
3 cups white vinegar
1 cup sugar
1 teaspoon celery seeds
1/2 teaspoon mustard seeds
1/8 teaspoon cayenne pepper (optional)

Combine corn with remaining vegetables in a large kettle. Mix together mustard and turmeric. Add 1/4 cup vinegar to mustard mixture stir to blend well. Add mustard mixture, remaining vinegar, sugar and spices to vegetables, mixing well. Bring vegetables to a boil reduce heat and simmer, uncovered, 15 to 20 minutes or until corn is tender. Return to full rolling boil for 1 minute. Ladle into hot sterilized jars, leaving 1/2 -inch headspace. Adjust lids. Process in a boiling water bath for 15 minutes.

* Add 1 minute to the processing time for each 1,000 feet above sea level.

Nutritional Facts:

Serves: 5
Total Calories: 327
Calories from Fat: 24

More Recipes from the Family Favorites Cookbook:
Bread And Butter Pickles
Chili Sauce
Corn Relish
Dill Pickles
Frozen Strawberry Or Red Raspberry Jam