Corn Relish

• 4 cups sweetcorn
• 23 cup pickle relish
• 23 cup banana peppers or 23 cup bell pepper
• 23 cup pimiento
• 12 cup sugar
• 1 large onion, chopped
• 12 cup vinegar
• 2 teaspoons cornstarch
• 1 teaspoon celery seed
• 2 tablespoons prepared mustard

1. Put all ingredients in pot, mixing well.
2. Cook, stirring often, until mixture comes to a boil and thicken slightly.
3. Jar and seal.
4. It keeps well in the refridgerator for about two to three weeks.

sweetcorn, pickle relish, banana peppers, pimiento, sugar, onion, vinegar, cornstarch, celery, mustard

Taken from www.food.com/recipe/corn-relish-11101 (may not work)