Ingredients
| 4-1/2 cup | fresh corn | | 3 | lg. onions, chopped | | 1 | sweet red pepper, chopped | | 1 | green pepper, chopped | | 3 | lg. cucumbers, seeded and chopped | | 3 cups | shredded cabbage | | 4 lbs. | tomatoes, peeled and chopped | | 2 cups | sugar | | 1-1/2 cup | vinegar | | 1/4 cup | salt | | 1 tbsp. | celery seed | | 1 tbsp. | mustard seed | | 1-1/2 tsp. | ground tumeric |
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Instructions
Combine all ingredients in a large Dutch oven. Bring to a boil. Boil over medium heat, stirring occasionally. Reduce hgeat. Simmer, uncovered, for 40 mintues or until vegetables are tender and mixture has thickened. Pack hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 15 mintues in a boiling-water bath.
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