Canning Corn Salad - cooking recipe

Ingredients

1 large head cabbage
12 ears corn or 5 bags frozen
6 peppers (red and green)
2 large onions
4 c. sugar
1 Tbsp. salt
1 tsp. turmeric
3 c. water
3 c. vinegar

Preparation

Cut fine the first 5 ingredients.
Mix next 5 ingredients and boil 20 minutes, then jar and seal.
Makes 4 to 5 quarts.