Helen Story, B.H.S.
- 2 quart corn
- 2 cups diced sweet red peppers
- 2 cups diced green peppers
- 4 cups chopped celery
- 1 cup sliced onion
- 1 cup sugar
- 1 quart vinegr
- 1 tsp salt
- 2 tsp celery seed
- 2 tsp dry mustard
- 1/4 cup flour
- 1/2 cup water
Prepare corn by removing husks and simmering in boiling water 10 minutes. Remove from boiling water; plunge in cold water. Drain, then cut from cobs without scraping; measure out 2 quarts corn.
Combine pepper, celery, onion, sugar, vinegar, salt, celery seed, and flour and blend with water.
