RECIPE: OPEN KETTLE CORN RELISH

 Mixture One:

1 large head cabbage                                       20 ears corn, scraped from cob

4 large onions                                                  1 ¼ cup sugar

4 green peppers                                               ½ cup salt

6 sweet red peppers                                        1 quart cider vinegar

Mixture Two:

3 tbsp. dry mustard                                         1 Tbsp. celery seed

1 tbsp. turmeric                                               3 cups vinegar

            Cut cabbage into pieces. Put pieces through food chopper. Peel onions; remove tops and all seeds from peppers. Grind well. Add remaining ingredients of Mixture One. Bring to a boil. Add Mixture Two. Simmer for 30 minutes. Pour into hot sterilized jars. Seal immediately.