Corn Relish

Ingredients:

20 medium ears sweet corn

2 2/3 cups white vinegar

2 cups water

1 1/2 cups sugar

2 medium onions, chopped

2 celery ribs, chopped

1 large green sweet pepper, chopped

1 large red sweet pepper, chopped

4 1/2 teaspoons mustard seed

1 tablespoon canning salt

1 teaspoon celery seed

1/2 teaspoon ground turmeric

Directions:

Place corn in a stockpot and cover with water. Bring to a boil; cover and cook for 3 minutes or until tender. Drain. Cut corn from cobs, making about 10 cups. Return corn to the pan; add remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.

Carefully ladle hot mixture into hot one-pint jars, leaving 1/2" headspace. Remove the air bubbles; wipe rims and adjust the lids. Process for 20 minutes in a boiling-water canner.

Yields: 5 pints