10 cups fresh whole kernel corn 1 small head cabbage, shredded 6 medium onions, chopped 4 medium green bell peppers, chopped 2 medium red bell peppers, chopped 1 quart cider vinegar 4 cups sugar 2 teaspoons ground turmeric 2 teaspoons dry mustard 2 teaspoons celery seed 2 teaspoons salt
In a large Dutch oven, combine corn, cabbage, onions and peppers. In a bowl, stir together remaining ingredients. Pour over vegetables. Bring to a boil; reduce heat and simmer for 10 minutes.
Ladle into hot sterilized jars, leaving 1/4-inch headspace. Adjust caps. Process in a boiling-water bath for 10 minutes. Let stand for at least 1 week to blend flavors.
12 calories, 0 grams fat, 3 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.