Corn pickle or salad (mennonite)

1 bunch

Ingredients

Quantity Ingredient
12 eaches Ears corn
½ each Head cabbage
4 eaches Peppers, red or green
1 bunch Celery
1½ tablespoon Salt
1 cup Sugar
1 cup Vinegar
1 cup Water
1½ tablespoon Dry mustard

Directions

Cook corn on the cob until tender. Cut off. Chop cabbage, celery, peppers into small pieces and cook until tender but not soft. Drain. Mix vegetables together and add sugar, salt, vinegar, and mustard. Bring to a boil and put in jars. Seal.

Esther Rhodes of Virginia, Mrs Noah Zimmerman of Pennsylvania _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-22-95

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