6 cups fresh, large, tender corn kernels, (about 12 to 16 medium-sized ears) cut corn from cobs with Lee’s Corn Cutter
2 cups chopped cabbage
2 cups coarsely chopped, unpeeled cucumbers
2 cups chopped onions
2 cups seeded, chopped green bell peppers
2 cups seeded, chopped sweet red bell peppers
4 cups cider vinegar
1 1/2 to 2 cups sugar
3 to 4 tablespoons coarse salt
11/2 tablespoons celery seed
1 tablespoon mustard seed
2 teaspoons ground turmeric
Place all ingredients in a large pot. Set over medium heat and stir to mix and dissolve sugar. Increase heat to high, cover and bring to a boil, stirring occasionally. Reduce heat and boil gently for 15 minutes, tasting after 5 minutes and increasing seasonings if desired.
Ladle into hot sterile jars, leaving a 1/4 inch head space and distributing vegetables evenly in the juice. Add lids and process 15 minutes in a boiling-water bath.