Corn Relish

This recipe will make about 6 pints of relish.

2 quarts of sweet corn kernels
1 quart of cabbage, chopped
1 cup of sweet red bell peppers, chopped
1 cup of sweet green bell pepper, chopped
1 cup of onions, diced
2 cups of sugar
4 cups of apple cider vinegar
1 cup of water
1 teaspoon of celery seed
1 teaspoon of mustard seed
1 tablespoon of salt
1 teaspoon of turmeric
1 teaspoon of dry mustard

Cook the corn in boiling water for 5 minutes in boiling water. Drain and rinse immediately with cold water to stop the cooking process and tp preserve the color.

Mix the corn gently with the other vegetables.

Combine the sugar, the vinegar, the water, and the spices (make sure the sugar is dissolved).

Pour the sugar-vinegar mixture over the vegetables and simmer for 20 minutes. You want the vegetables tender, not mushy.

Spoon the relish into sterilized jars and seal as you would during any canning process.