Ingredients:
- 1 quart fresh corn kernels
- 5 cups chopped green bell peppers
- 2 cups chopped onion
- 2 cups coarsely chopped unpeeled cucumber
- 4 cups chopped red ripe tomatoes
- 4 cups vinegar
- 2 cups sugar
- 1/4 cup salt
- 1 tablespoon turmeric
- 1 tablespoon mustard seed
Preparation:
Heat to boiling, simmer 25 minutes or until the vegetables are tender.
Seal in hot, sterilized canning jars.
Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.
Makes about six pints.
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