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Pepper and Cabbage Relish

5 large green peppers I large red pepper I large solid head white cabbage 2 tablespoonfuls white mustard seed 2 tablespoonfuls salt 2 tablespoonfuls brown sugar Cold vinegar to cover Remove the stems and seeds from the carefully washed peppers; remove outside leaves and hard center from the cabbage and cut in pieces; chop the cabbage and peppers; add the other ingredients, mix thoroughly, and store in cans. This relish may be used at once, but if good vinegar is used, it will keep all winter. 2 dozen ears sweet corn I head cabbage 4 large onions 4 green peppers I red pepper I quart vinegar