Serves: 4
Total Calories: 680

6 cups corn freshly cut sweet (9 to 10 ears)*
3 cups cabbage finely chopped
2 cups onions chopped
1 1/2 cups green bell peppers chopped
1 1/2 cups red bell peppers chopped
water Boiling
2 1/2 cups sugar
4 teaspoons dry mustard
4 teaspoons salt
3 teaspoons celery seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 1/2 cups cider vinegar

In a 4- or 5-quart saucepot, place corn, cabbage, onions, green and red pepper. Pour boiling water over to cover and let stand for 5 minutes. Drain well,pressing out excess liquid.

Meanwhile, in a medium bowl, stir sugar, dry mustard, salt, celery and mustard seeds, turmeric and cayenne pepper until blended. Stir in vinegar. Stir into drained vegetables. Over medium-high heat, bring to a boil reduce heat to medium and cook for 8 to 10 minutes or just until corn is tender. With a slotted spoon, remove vegetables to hot sterilized pint jars. Over medium-high heat, boil remaining liquid in saucepot for 4 to 5 minutes until reduced and slightly thickened (you will need at least 2 cups). Spoon hot liquid over vegetables, leaving 1/2 -inch headspace and running a knife around inside of jars to remove excess air. Wipe rims cover with lids. Process in a boiling water bath for 15 minutes.

* Frozen whole kernel corn, thawed, can be used. Add with sugar-vinegar solution.

Nutritional Facts:

Serves: 4
Total Calories: 680
Calories from Fat: 30

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