20 ears corn (2 1/2 qts. kernels)
1 c. chopped green pepper
1 c. chopped red pepper
1 1/4 c. chopped onion (4 med.)
1 c. chopped celery
1 1/2 c. sugar
1 1/2 tbsp. mustard seed
1 tbsp. salt
1 tbsp. celery seed
1/2 tsp. turmeric
2 2/3 c. vinegar
2 c. water

Boil corn 5 minutes. Plunge into cold water. Cut kernels from cob. Measure. Combine all ingredients and simmer 20 minutes. Pack into hot jars (pint) leaving 1 inch head space. Make certain vinegar solution covers vegetables. Adjust lids. Process in boiling water bath 15 minutes. 6 to 7 pints.