1 (12 oz.) can Mexican style corn
1/3 c. sugar
1/3 c. cider vinegar
1/3 c. sweet pickle relish
2 tbsp. instant minced onion
1/2 tsp. celery seeds

Combine first 6 ingredients in a small saucepan; bring to boil over medium heat. Reduce heat, cover and simmer 10 minutes. Put in jar, cover and refrigerate 4-8 hours.