Corn Salad

Corn Salad

18 ears corn

1 head cabbage

4 medium onions

3 green peppers

1 1/2 t. pepper

2 1/2 C. brown sugar

1/4 C. dry mustard

1/4 C. salt or to taste

2 qts. vinegar

Remove corn from the cob. Chop cabbage, onions and peppers. Add all ingredients to a large pan. Bring to a boil and simmer for 15 minutes. Ladle into sterilized, hot jars. Seal immediately. Process in a hot water bath for 15 minutes.

Yield: 5 pints

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