Recipe: Pickled Corn Relish

This is from USDA

PICKLED CORN RELISH

10 cups fresh whole kernel corn (16 to 20 medium-size ears), or 6 packages (10-ounces each) of 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

Yield: About 9 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently.

Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust lids and process half pints or pints 15 min. in a boiling water bath.