2 qt. cut corn (about 18 ears)*
1 c. chopped onions
1 c. chopped green pepper
1 c. chopped red pepper
1 c. chopped celery
1 1/2 c. granulated sugar
2 tsp. celery seed
1 tbsp. mustard seed
1 tbsp. salt
1 tsp. turmeric
1 minced garlic clove
3 c. vinegar
1 c. water

Cut corn from cob. Place in a large stainless steel or unchipped enamel sauce pot. Cover with boiling water and boil 5 minutes. Carefully drain and add remaining ingredients. Prepare home canning jars and lids according to manufacturers instructions. Simmer relish for 20 minutes, stirring occasionally. Bring to boiling. Pack, boiling hot, into hot jars, leaving 1/4-inch head space. Place lid on clean jar rim and screw band down evenly and firmly. Process pints 15 minutes in a boiling water bath canner.

Yields about 6 pints. *Use only small grain, tender corn. This is a recipe I have used for many summers. Very good.