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8 cups fresh corn or 6 (10 oz) frozen
2 cups red sweet peppers; diced
4 cups chopped celery
4 cups vinegar
2 tsp celery seed
2 cups green peppers; diced
1 cup onions; finely chopped
1½ cups sugar
2 tbsp salt
2 tbsp dry mustard
1 tsp turmeric

Defrost corn if frozen (cut fresh corn off cob; do not scrape). Combine peppers, onion, sugar, vinegar, salt, and celery seed. Cover and bring to a boil; then boil uncovered for 5 minutes. Stirring occasionally. Mix dry mustard and turmeric and blend with liquid from boiling mixture. Add with corn to the boiling mixture. Return to boiling and cook 5 minutes, stirring occasionally. Pack into clean hot pint jars.