4 c. fresh corn kernels
1 1/2 c. chopped green bell pepper
1 1/2 c. chopped celery
1 1/2 c. chopped onion
1 1/4 c. sugar
2 tsp. English style dry mustard
1 tsp. salt
2 tsp. turmeric
2 tsp. celery seeds
2 1/2 c. distilled white vinegar

In a large saucepan combine all ingredients and 1/4 cup water. Bring the liquid to a boil, simmer for 15 minutes. Spoon the vegetables into jars, pour the liquid over them, and let the relish cool. The relish keeps, covered and chilled for about 1 month. Makes about 3 pints.