(about 3 pints)
16 large ears fresh corn
4 cups (1 small head) finely chopped cabbage
1 cup diced celery
2 cups diced green peppers
1-1/2 cups chopped onions
1 garlic clove, minced
3/4 cup sugar
1/4 cup lemon juice
3/4 cup water
1-1/4 cups cider vinegar
5 tsp salt
1 tsp celery seed
1-1/2 Tbsp dry mustard
1 tsp turmeric
1/4 tsp cayenne
3/4 cup chopped pimiento
Cook corn on the cob in boiling salted water to cover 2 to 3 minutes, using 1 tsp salt to 1 quart water. Cool corn and cut from the cob.
Mix corn with cabbage, celery, green peppers, onions and garlic. Set aside while preparing the vinegar and spice mixture.
Combine sugar, lemon juice, water, vinegar, salt and spiced in a 5-quart kettle. Bring to a boil. Add vegetables and cook 25 minutes, stirring frequently. Stir in pimiento and heat.
Pack into hot sterile jars and seal at once. Keep 4 to 5 weeks before using.