Pickled Corn Relish

By Dolphl1970

Ingredients

• 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six (10 ounces each) packages frozen corn
• 2 1/2 cups diced sweet red peppers
• 2 1/2 cups diced sweet green peppers
• 2 1/2 cups chopped celery
• 1 1/4 cups diced onions
• 1 3/4 cups sugar
• 5 cups vinegar (5 percent)
• 2 1/2 tbsp canning or pickling salt
• 2 1/2 tsp celery seed
• 2 1/2 tbsp dry mustard
• 1 1/4 tsp turmeric

Preparation

Step 1

Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn.

Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.

Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes.

Fill jars with hot mixture, leaving 1/2-inch headspace.

Process half pints and pints 15 minutes in a boiling water bath canner.
If at higher elevations you will need to add additional processing time.