|Whole kernel corn||2 Quart (Corn Cut From About 1 1/2 Dozen Ears)|
|Minced yellow onion||1 Cup (16 tbs)|
|Minced sweet green pepper||1 Cup (16 tbs)|
|Minced sweet red pepper||1 Cup (16 tbs)|
|Minced celery||1 Cup (16 tbs)|
|Cider vinegar||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Pickling salt||1 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Celery seeds||1 Teaspoon|
Prepare 6 (1-pint) canning jars and closures and let the sterilized jars stand on a baking sheet, and keep warm in a 250° F. oven until needed.
Mix all ingredients in a large, heavy enamel or stainless-steel kettle, cover, and simmer 20 minutes.
Ladle into jars, filling to within 1/8" of tops and making sure liquid covers vegetables.
Wipe rims and seal or leave 1/2" head space, seal, and process in a hot water bath 15 minutes.
Remove jars and secure seals if needed.
Cool, check seals, label, and store in a cool, dark, dry place 3-4 weeks before using.