one dozen (more or less depending on size) ears of corn
2 cups sliced celery
1 cup chopped onion
2 cups chopped cabbage
1 cup chopped red, yellow or green bell pepper (or mixture)
1/2 tsp. ground ginger
1 cup brown sugar (packed in measuring cup)
3 cups organic cider vinegar
2 tablespoons mustard seeds
1 tablespoon dry mustard powder
1 teaspoon curry powder
1 tablespoon canning salt
Bundt pan

Peel off corn husks and be sure to remove all remnants of the silk. Rinse corn and cut off ends.

In a large pot, boil 2-3 quarts of water. When water begins to boil, add corn and boil for 5 minutes.

Rinse corn under cold water. Stand an ear of corn on end in the center of the Bundt pan. Using a sharp knife, cut corn kernels from each ear. (Shortcut: Frozen corn may be used.)

In a 6 quart pot, mix 8 cups corn with remaining ingredients. Bring to a boil and reduce heat to a simmer.

Cover and continue to simmer over low heat for 15 minutes.

Have ready 6 pint jars (I always have a few extras on hand, too). Wash jars in hot soapy water or use the sani-cycle of your dishwasher. Keep jars hot until ready to use while preparing lids according to manufacturer's instructions.

Ladle relish into hot jars leaving 1/4-inch head space. Wipe rim of jar clean using a damp paper towel; adjust lid.

Process in a boiling water bath canner for 15 minutes.

Remove from canner and allow to cool for 24 hours before storing in a cool, dark place.