Corn Relish

• 2 cups white vinegar
• .75 cup sugar
• 1 tbsp salt
• 4 cups cooked corn kernels (about 8 ears)
• 2 cups diced mixed red and green bell peppers (about 2 lg)
• .75 cup diced celery (about 2 stalks)
• .5 cup finely chopped onion
• 1 tbsp dry mustard
• 1 tsp celery seeds
• 1 tsp ground turmeric

1. Combine vinegar, sugar and salt in a large saucepan and bring to a boil, stirring to dissolve sugar.
2. Add remaining ingredients.
3. Reduce heat and simmer 15 minutes, stirring frequently.

At this point, the relish may be placed in canning jars and processed in a water bath until the jars are sealed, after which it will remain stable for around 2 years. To do this, please refer to the Ball Blue Book or ballmasonjars.com, both complete guides to canning and the source of this recipe.

Alternatively, the relish may be stored in the refrigerator for at least 2 weeks.

Notes:  This relish is great as a salad or a side dish and is often served on “relish trays” where Amish menus are offered.