Lo-Cal Corn Relish

• 4 husked large ears corn
• 1 lb. green peppers, chopped
• 1 lb. red peppers, chopped
• 1 c. chopped onion
• 2 1/2 c. distilled white vinegar
• 1 c. water
• 1/4 c. sugar
• 3 Tbsp. Sweet 'N Low granulated sugar substitute
• 2 Tbsp. salt
• 1 Tbsp. dry mustard
• 1 tsp. celery seed

1. In medium size pot over high heat cook corn in small amount of boiling water 5 minutes.
2. Cut corn from cobs.
3. In large pot over high heat combine corn, peppers, onion, vinegar, water, sugar, sugar substitute, salt, dry mustard and celery seed.
4. Bring to a boil.
5. Reduce heat to medium and simmer 35 minutes or until mixture thickens slightly.
6. Spoon into 3 hot sterile jars (pint) allowing 1/2 inch headspace.
7. Adjust lids and process in boiling water canner 20 minutes.

corn, green peppers, red peppers, onion, white vinegar, water, sugar, n, salt, mustard, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226229 (may not work)