5 (1 lb.) cans whole kernel corn, drained
1 green pepper, chopped
1 sweet red pepper, chopped
1 1/4 c. onions, chopped
1 c. celery, chopped
1 1/2 tbsp. mustard seed
1 tbsp. salt
1 tsp. celery salt
2 2/3 c. vinegar
1 1/2 c. sugar

Mix and boil slowly, about 20 minutes. Pack in sterilized jars and seal. I used vacuum packed corn and used 7 cans since the cans were smaller.