12 ears fresh corn, husked
3 c. diced celery
1 1/2 c. diced red and green peppers
3/4 c. coarsely chopped onion
3 c. cider vinegar
1 c. sugar
1 1/2 tbsp. salt
1 tsp. celery seeds
1 tbsp. powdered mustard
1 tsp. ground turmeric
1/2 c. cold water

Boil corn 8 minutes in unsalted water. Drain; cool in cold water. Cut kernels from the cobs without scraping. Measure 1 1/2 quarts of kernels; reserve. In pan, combine celery, peppers, onions, vinegar, sugar, salt, and celery seeds. Bring to a boil and simmer, uncovered, 5 minutes. Stir mustard and turmeric with cold water to form paste. Stir a little of hot water into paste; add paste to pan. Boil, stirring, until slightly thick, about 3 minutes. Add corn; boil 5 minutes, covered, stirring occasionally. Fill into sterile jars. Store in dark, cool place.

Makes 8 to 10 pints.