CORN RELISH
- 18 ears corn
- 2 lbs. sugar
- 1 firm cabbage
- 5 large sliced onions
- 3 red peppers
- 1 head celery
- 3 pints (6 cups) vinegar
- 1 teaspoonful turmeric
- 1 teaspoonful dry mustard
Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped.
Cook for twenty minutes, then can and cover.