Refrigerator Corn Relish

• 3 ears corn
• 23 cup apple cider vinegar
• 13 cup water
• 13 cup raw brown (turbinado) sugar
• 1 tablespoon mustard seeds
• 2 teaspoons cumin seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/2 cup finely diced red onion
• 2 garlic cloves, sliced
• 1 small or medium red bell pepper, finely diced
• 1 small or medium green bell pepper, finely diced
• 1 serrano or jalapeno chile, minced (more to taste)

1. Bring a large pot of water to a boil and add corn.
2. Boil 3 minutes and transfer to a bowl of ice water.
3. When corn is cool enough to handle, pat dry and cut kernels from cobs.
4. Set aside.
5. In a medium-size, heavy pot combine vinegar, sugar, water, mustard seeds, cumin seeds, celery seeds and salt and bring to a boil.
6. Stir until sugar has dissolved and add onion.
7. Reduce heat and simmer 5 minutes.
8. Add peppers, garlic and chile and simmer for another 5 minutes.
9. Stir in corn and simmer 1 minute.
10. Remove from heat and pack into hot sterilized pint jars.
11. Seal and allow to cool.
12. Store in the refrigerator.

corn, apple cider vinegar, water, brown, mustard seeds, cumin seeds, celery seeds, kosher salt, red onion, garlic, red bell pepper, green bell pepper, serrano

Taken from cooking.nytimes.com/recipes/1016826 (may not work)