4 c. whole kernel corn (about 3-12 oz. cans)
1 c. chopped onion
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, diced
2 c. white vinegar
1 1/2 tsp. sugar
1 tbsp. salt
1 1/2 tsp. celery seed
1 1/2 tsp. mustard seed
1 tbsp. dry mustard
1/2 tsp. turmeric

Combine all ingredients. Bring to a boil; simmer 20 minutes. Pour, hot, into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 15 minutes in boiling water bath. Yield: 6 half pints.