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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