Corn Relish

• 2 quarts (1900 ml) cut corn (about 1 1/2 dz)
• 1 quart (950 ml) chopped cabbage (about 1 small head)
• 1 cup (225 ml) chopped sweet red peppers (about 2 medium)
• 1 cup (225 ml) chopped sweet green peppers
• 1 cup (225 ml) chopped onions
• 1 tbsp (15 ml) clery seed
• 1 tbsp (15 ml) salt
• 1 tbsp (15 ml) turmeric
• 2 tbsp (30 ml) dry mustard
• 1 tbsp (15 ml) mustard seed
• 1 cup (225 ml) water
• 1 quart (950 ml) vinegar
• 1 cup (225 ml) to 2 cups (475 ml) sugar

1. Boil 5 minutes.
2. Cut from cob.
3. Combine with remaining ingredients and simmer 20 minutes.
4. Bbring to boiling.
5. Pack, boiling hot into hot ball jars leaving 1/8 inch head spade.
6. Adjusts caps.
7. Process 15 minutes.
8. Defrost overnight in refrigerator.
9. Follow same directions.
10. Use enough to measure 2 quarts (1900 ml).
11. Drain and follow same directions.

corn, cabbage, sweet red peppers, sweet green peppers, onions, clery, salt, turmeric, mustard, water, vinegar, sugar

Taken from online-cookbook.com/goto/cook/rpage/001182 (may not work)