22 med. ears corn (enough to make 10 c. kernels)
1 c. chopped red bell pepper (1 lg. pepper)
1 1/4 c. chopped celery
3/4 c. chopped onion
1 1/2 c. sugar
2 1/2 c. distilled white vinegar
2 c. water
1 tbsp. salt
1 tsp. celery seed
2 1/2 tbsp. mustard seed
1/2 tsp. turmeric

Cook ears of corn in boiling salted water 3-5 minutes. Plunge into cold water. Drain corn. Cut kernels from cob with knife or corn kernel remover.

Combine kernels with remaining ingredients in a large pot and simmer 15 minutes. Immediately pack into clean, hot, sterilized jars, leaving 1/2 inch space at top. Fasten lids. Process in boiling water bath 15 minutes. Makes 5-6 pints.