|Frozen corn/4 cups fresh corn||20 Ounce (Two 10 Ounce Packages)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cabbage head||1⁄4 , shredded|
|Dry mustard||1 Tablespoon|
|Sweet red pepper||To Taste, chopped fine|
|White vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Celery stalks||5 , thinly sliced|
Cook corn until tender.
Drain and set aside.
Combine cabbage, red pepper, and celery in a saucepan.
Add about 1 cup of water, cover, and cook 5 minutes.
Drain and combine with corn.
Mix together sugar, salt, and dry mustard.
Then stir in vinegar and water.
Pour over vegetables, heat to a boil, then continue cooking 15 minutes longer.
Pour into sterilized pint jars and seal, or refrigerate and use immediately.