Corn and Tomato Relish

(about 4 pints)

12 large ears fresh corn, cut from the cob
4 cups onions, peeled and chopped
4 cups chopped ripe tomatoes, peeled and seeded
4 cups chopped cucumbers, peeled and seeded
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 the vegetables in a large heavy saucepan.

Blend the turmeric with a little of the vinegar and add the mustard seed.

Dissolve sugar and salt in remaining vinegar. Add vinegar and seasonings to the vegetables, bring to a boil and simmer, uncovered, 1 hour.

Pour into hot sterile jars and seal at once. Keep 4 or 5 weeks before using.