20 ears sweet corn, cut from cob (2 1/2 qt. kernels)
1 c. chopped red pepper
1 1/4 c. chopped onion
1 c. chopped celery
1 1/2 c. sugar
1 1/2 tbsp. mustard seeds
1 tbsp. salt
1 tsp. celery seeds
1/2 tsp. ground turmeric
2 2/3 c. vinegar
2 c. water

Boil corn 5 minutes. Plunge into cold water. Cut kernels from cobs; measure.

Combine all ingredients. Simmer 20 minutes. Pack into clean, hot pint jars, leaving one inch head space. Make certain vinegar solution covers the vegetables. Adjust lids and process in boiling hot water bath for 15 to 20 minutes.

I have used 2 1/2 quarts of whole kernel canned corn (drained) and it worked very well. Makes 6 or 7 pints.