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Categories:Viewed: 98 - Published at: 6 years ago
Ingredients
- 2 qt. corn (3 1/4 c. = 1 qt.)
- 1 qt. shredded cabbage
- 2 c. chopped sweet red pepper
- 2 c. chopped sweet green pepper
- 1 Tbsp. mustard seed
- 2 Tbsp. coarse salt
- 1 Tbsp. celery seed
- 1 qt. vinegar
Method
- Boil corn-on-the-cob for 2 minutes, then cut off cob.
- Mix all ingredients and cook for 20 minutes.
- Pour into hot jars and adjust lids.
- Process 15 minutes in boiling water bath.