4 c. chopped celery
4 c. sweet peppers
1 c. chopped onion
2 c. sugar
2 c. vinegar
2 tsp. celery seed
2 c. water and 2 tbsp. salt
3 tbsp. cooking starch
1 tsp. turmeric
1/2 c. cold water
8 c. whole kernel corn (drained)
4 oz. chopped pimento

In large Dutch oven combine celery, sweet peppers, onion, sugar, vinegar, celery seed, water and salt. Bring to a boil. Boil 5 minutes stirring occasionally.

Mix starch and turmeric with cold water. Add to whole kernel corn, drained and chopped pimento. Add this mixture to vegetable mixture. Bring to boil; cook and stir 5 minutes.

May be kept in refrigerator or canned in pint jars. To can: pack in hot pint jars, adjust lids, process in boiling water bath 15 minutes.