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Title: Corn Pickle or Salad (Mennonite)
Categories: Pickle Preserve Vegetable Ethnic
Yield: 1 Bunch
| 12 | Ears corn | |
| 1/2 | Head cabbage | |
| 4 | Peppers, red or green | |
| 1 | bn | Celery |
| 1 1/2 | tb | Salt |
| 1 | c | Sugar |
| 1 | c | Vinegar |
| 1 | c | Water |
| 1 1/2 | tb | Dry mustard |
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
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