|Fresh ears of corn||10|
|Green peppers||2 Large, halved|
|Sweet red peppers||2 , halved|
|Cabbage head||1 Small|
|Dried hot red peppers||2 Small|
|Garlic||1 Clove (5 gm)|
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||2 Tablespoon|
|Vinegar||3 Cup (48 tbs)|
Cut corn from cobs; set aside.
Using coarse blade of food grinder, grind onions, green and red peppers, cucumbers, celery, cabbage, hot peppers, and garlic.
Combine ground vegetables with corn; stir in 1/4 cup salt.
Cover; chill overnight.
Rinse and drain mixture.
Combine brown sugar and flour; stir in vinegar and 1/2 cup water.
Pour over vegetables.
Bring mixture to boil; boil gently for 5 minutes.
Ladle hot mixture into hot, clean pint jars; leave 1/2-inch headspace.
Prepare lids according to manufacturer's directions.
Wipe off rim of jar.
Adjust lid on jar.
Process jars in boiling water bath for 15 minutes (start timing when water returns to boil).
Makes 6 pints relish.