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Corn Relish

3 cups sugar cup flour ½ cup salt 1 cup dry mustard I teaspoonful turmeric I quart vinegar Cut the corn from the ears; chop the other vegetables fine, first discarding the seeds of the peppers; add one quart of the vinegar to the corn and chopped vegetables and set to boil; mix together the seasonings and flour, gradually add the other quart of vinegar (cold), and stir into the hot vegetables. Let boil half an hour.

Store in cans.