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- This is the recipe that my grandma made. Old timey goodness from ages past. The Real Deal!
- S. Chokel
- 9 large ears of corn
- 1 quart (950 ml) cider vinegar (at least 5% acidity, Heinz is good)
- 1 cup (225 ml) of sugar
- 1 tsp (5 ml) salt, use kosher if you can to prevent caking agents
- 1-1/2 tbsp (20 ml) dry mustard
- 1 tsp (5 ml) tumeric
- 1 medium head of green cabbage
- 2 medium onion, chopped
- 3 red peppers
- 2 green peppers
- Cook corn in boiling water for 2 minutes.
- Dip the corn into cold water and cut grains from the cob.
- Chop the cabbage, onion and peppers into small pieces about the size of the corn kernels, and add to the corn.
- Mix vinegar, sugar, salt, and spices and heat to boiling.
- Add the corn and vegetables and boil until tender, about 20 to 30 minutes, stirring frequently.
- Pour into sterile jars and seal. (Check with your local home extension office for directions for this relatively low acid recipe for canning times and pressure).
- If you do not process this recipe for canning, make certain that it is refrigerated and used within a week to 10 days.
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