|Ears of corn||10 Medium|
|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)|
|Pickling salt||1⁄4 Cup (4 tbs)|
|Packed brown sugar||2 1⁄2 Cup (40 tbs)|
|All purpose flour||2 Tablespoon|
|Vinegar||3 Cup (48 tbs)|
Remove husks and silks from corn.
Rinse and cut corn from cobs.
Using coarse blade of food grinder, grind onions, peppers, cucumbers, celery, cabbage, dried peppers, and garlic.
In large bowl mix ground vegetables with corn.
Stir in pickling salt; cover.
Let stand overnight.
Rinse and drain.
Combine brown sugar and flour; stir in vinegar and 1/2 cup water.
Pour over vegetables.
Bring mixture to boiling; boil gently 5 minutes.
Ladle hot mixture into hot, clean pint jars, leaving 1/2-inch headspace.
Process in boiling water bath 15 minutes.
(Start timing when water returns to boiling.)