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This is the recipe that my grandma made. Old timey goodness from ages past. The Real Deal!

S. Chokel

Serves/Makes:8 pints

  • 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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