Corn Relish

• 12 ears fresh corn, husked
• 3 c. diced celery
• 1 1/2 c. diced red or green bell peppers
• 3 c. sugar
• 3 c. cider vinegar
• 1 tsp. celery seed
• 1 tsp. ground turmeric
• 1 Tbsp. dry mustard
• 1/2 c. cold water

1. Boil corn 8 minutes in unsalted water.
2. Drain.
3. Cool in cold water.
4. Cut kernels from ears without scraping.
5. Measure 1 1/2 quarts kernels.
6. Use stainless or enamel saucepan.
7. Combine celery, peppers, onion, salt, vinegar, sugar and celery seed.
8. Bring to boil.
9. Simmer, uncovered, for 5 minutes.
10. Stir mustard and turmeric with water to make a paste.
11. Add to pan.
12. Stir until it comes to boil and thickens slightly.
13. Now add corn.
14. Bring to boil for 5 minutes.
15. Place in sterile jars.
16. Process 10 minutes in boiling water.
17. Seal.
18. Makes approximately 8 pints.

corn, celery, red, sugar, cider vinegar, celery, ground turmeric, mustard, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=973308 (may not work)