Corn and Tomato Relish
(about 4 pints)
12 large ears fresh corn, cut from cob
4 cups chopped, peeled onions
4 cups chopped, peeled and seeded ripe tomatoes
4 cup chopped, peeled and seeded cucumbers
3 green peppers, seeded and chopped
3 sweet red peppers, seeded and chopped
6 small hot red peppers, seeded and chopped
1 bunch celery, trimmed of leaves and tough outer stalks and minced
2 tbsp turmeric
4 cups vinegar
2 tbsp mustard seed
1 cup sugar
1/3 cup salt
Combine all vegetables in large heavy saucepan.
Blend turmeric with a little of the vinegar and add mustard seed.
Dissolve sugar and salt in remaining vinegar. Add vinegar and seasoning to the vegetables, bring to a boil and simmer, uncovered, 1 hour.
Pour into sterile jars and seal at once. Keep 4 to 5 weeks before using.