6 c. prepared fresh corn (cut off cob)
2 c. onion, chopped
2 c. celery, chopped fine
2 green peppers, chopped
2 red peppers, chopped OR 1/4 c. pimento
1 c. sugar
1 to 1 1/2 tbsp. salt
1 tsp. crushed red pepper
1 clove garlic, minced
1 tbsp. celery seed
3/4 tsp. ground ginger
3 to 5 c. white vinegar
2 tbsp. dry mustard
2 to 3 tsp. ground tumeric, color of juice desired
6 tbsp. flour
1/2 c. water

Cut corn off cobs, do not scrape cobs, and combine onion, celery, green peppers, red peppers, sugar, salt, red pepper, garlic, celery seed and ginger in large roaster. Add half of the vinegar and blend well. Boil 5 minutes.

Blend thoroughly the dry mustard, tumeric and flour. Stir in the water until smooth, then add remaining vinegar. Stir into hot mixture and cook 6 minutes. Continue stirring until liquid is thickened and smooth.

Ladle hot relish into clean jars. Seal and process 15 minutes in boiling water bath.