Corn Relish

• 6 c. cooked fresh whole kernel corn (about 12 ears)
• 3 c. chopped cabbage
• 1 c. chopped onion
• 1 medium green bell pepper, chopped
• 1 medium red pepper, chopped
• 1 bay leaf
• 4 c. Heinz distilled white vinegar
• 2 c. granulated sugar
• 1 c. water
• 1 Tbsp. pickling salt
• 1 Tbsp. mustard seed
• 1 Tbsp. turmeric

1. In a 6 to 8-quart saucepot, combine all ingredients.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium and cook 15 minutes, stirring occasionally.
4. Remove bay leaf.
5. Immediately fill hot pint or half pint jars with mixture, leaving 1/2-inch headspace.
6. Carefully run a utensil down inside of jar to remove trapped air bubbles.
7. Wipe jar tops and threads clean.
8. Place hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling water canner for 15 minutes.
9. Makes 5 to 6 pints or 10 to 12 half pints.

whole kernel corn, cabbage, onion, green bell pepper, red pepper, bay leaf, white vinegar, sugar, water, pickling salt, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=578572 (may not work)