|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Celery seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Sweet peppers||2 Large, cored, seeded and chopped (Green / Red / 1 Of Each)|
|Corn kernels||2 Cup (32 tbs) (Fresh / Frozen)|
|Celery stalks||2 Medium, diced|
|Yellow onion||1 Small, finely chopped|
|Jalapeno pepper||1 , seeded and finely chopped (Optional)|
1 ln a medium-size enameled or stainless steel saucepan, combine the vinegar, sugar, salt, celery seeds, and mustard seeds.
Bring to a boil over high heat, then lower the heat and simmer, stirring, for 1 minute.
Add the sweet peppers, corn, celery, onion, and, if desired, the jalapeno pepper.
Bringto a boil again and cook for 1 0 minutes or until the vegetables are softened.
Let cool to room temperature, then store, covered, in the refrigerator for up to 4 days.
2 For longer storage, pour the hot cooked relish into two 1 -pint canning jars, leaving 1/4 inch of head space between the relish and jar rim.
Cover the jars with dome lidsand rings, place them in a boiling water bath, and return to a boil.
Process for 1 5 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The relish may also be frozen for up to 2 monthsat 0° F.