4 c. frozen corn kernels
1/4 c. water
1/2 c. cucumber, seeded and chopped
1/2 c. chopped sweet onion
3/4 c. chopped green or red bell pepper
1/2 c. chopped celery
1 c. cider vinegar
3/4 c. sugar
2 tsp. salt
1 tbsp. dry mustard
1 tsp. celery seeds
1/2 tsp. turmeric

Cook corn in water until almost tender. Drain corn and set aside. Return water to pan and add vinegar, sugar, salt, dry mustard, celery seeds and turmeric. Bring to a boil and cook 8-10 minutes.

Mix reserved corn with remaining vegetables and divide among 5-6 clean pint jars. Divide hot liquid among jars. Cool. Put on lids and refrigerate. Or freeze in freezer containers.