2 qts. (1900 mL) cut corn (about 18 ears)
1 qt. (950 mL) chopped cabbage (about 1 sm. head)
1 c. (240 mL) chopped onions
1 c. (240 mL) chopped sweet green peppers (about 2 med.)
1 c. (240 mL) chopped sweet red peppers (about 2 med.)
1-2 c. (240-480 mL) sugar
2 tbsp. (30 mL) dry mustard
1 tbsp. (15 mL) celery seed
1 tbsp. (15 mL) mustard seed
1 tbsp. (15 mL) salt
1 tbsp. (15 mL) turmeric
1 qt. (950 mL) vinegar
1 c. (240 mL) water

To prepare corn: Boil 5 minutes, cut from cob. Combine with remaining ingredients and simmer 20 minutes. Bring to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints (2880 mL).

To make corn relish with frozen corn: Defrost overnight in refrigerator, or for 2 to 3 hours at room temperature. You may place frozen corn in front of fan to hasten defrosting. Follow directions in recipe.

To make corn relish with vacuum packed canned whole kernel corn: Drain enough canned corn to measure 2 quarts (1900 mL) and combine with ingredients listed. Follow directions in recipe.

To make corn relish without cabbage: Add 1 cup (240 mL) chopped celery and 1 minced garlic clove. Follow directions in recipe excluding cabbage.