'18 to 20 ears of medium corn'
'6 cups chopped cabbage'
'2 cups chopped red bell pepper (4 or 5 medium)'
'5 tablespoons pure salt'
'1 liter white vinegar'
'1 cup sugar'
'1/2 cup mustard powder'
'3 tablespoons mustard seeds'
'1 tablespoon whole cloves, tied in a cloth sack'
'18 to 20 ears of medium corn'
'6 cups chopped cabbage'
'2 cups chopped red bell pepper (4 or 5 medium)'
'5 tablespoons pure salt'
'1 liter white vinegar'
'1 cup sugar'
'1/2 cup mustard powder'
'3 tablespoons mustard seeds'
'1 tablespoon whole cloves, tied in a cloth sack'
'Remove the husks and silk from the corn'
'Cook the ears for 5 minutes in boiling water'
'Submerge them in cold water'
'Drain and remove the corn kernels from the cob'
'Mix all the vegetables'
'Layer it in a glass jar'
'Sprinkle with salt'
'Repeat the layers until all the vegetables, salt, and 3 tablespoons of salt have been used'
'Let it rest for one day before serving'
'Drain well'
'Heat the vinegar and remaining ingredients, including the 2 tablespoons of salt'
'When it starts to simmer, add the vegetables and cook slowly for about 20 minutes'
'Pour hot into sterilized glass jars, leaving 1/2 cm headspace'
'Adjust the lids'
'Process 1/2-liter jars for 10 minutes and 1-liter jars for 15 minutes'
'Fill 6 half-liter jars'
