* 5 x 325g cans of Sweetcorn or 18 cobs of sweetcorn
* 1 small white Cabbage
* 1 small head of Celery
* 4 medium Onions
* 2 red Sweet peppers
* 2 Litres White wine or clear Vinegar
* 500 g White sugar
* 100 g Plain flour
* 50 g Sea salt
* 1 teaspoon Mustard powder
* 4 teaspoons Mustard seeds
* 1 teaspoon Turmeric powder
* Chilli flakes or Cayenne pepper to taste (1 teaspoon gives a hint of heat)

===Method===
* If using cobs of Corn, cut the kernels off with a sharp knife
* De-Seed the Peppers
* Using a Food processor equipped with a blade, chop the Cabbage, Celery, Onions and Peppers so they are about the same size as the Corn kernels. You may need to pass then through a few times to get them to size
* Add all of the Vegetables to a large pan, add half of the Vinegar
* Add the remaining ingredients to the remaining Vinegar and mix really well
* Add this mixture to the pan
* Bring to the Boil, reduce and Simmer for 45 minutes
* Allow to cool and spoon into Sterilised jars, Kilner jars are ideal for this.
* Like most pickles, this pickle will benefit from being stored for a week or two in a cool dark place before consuming.

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