Homemade Corn Relish

Shuck the corn and remove the kernels from the cobs using a sharp knife, working over a large bowl to catch the kernels and any liquid.

Combine the corn kernels, diced sweet red peppers, diced green peppers, chopped celery, and chopped white onions in a large non-reactive pot.

Add the vinegar, sugar, salt, celery seed, dry mustard, and turmeric to the pot and stir well to combine all ingredients.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

Reduce the heat to medium-low and simmer the relish uncovered for 25–30 minutes, stirring frequently, until the vegetables are tender and the mixture has thickened slightly.

Taste the relish and adjust the seasoning with additional salt or vinegar as needed.

Transfer the hot relish to sterilized jars, filling them to within ½ inch of the rim, and seal according to standard canning procedures, or cool and store in the refrigerator in airtight containers for up to 3 weeks.