Corn Relish

2 cups Corn (fresh or frozen)

2 cups Onion (finely chopped)

2 cups Bell Pepper (finely chopped, any color)

2 cups Cucumber (seeded and finely chopped)

1/2 cup Jalapeno (finely chopped)

1 cup Sugar

1 cup Apple Cider Vinegar

1 1/2 tsp Celery Seed

1 1/2 tsp Mustard Seed

1 tsp Salt

1/2 tsp Ground Turmeric

Combine all chopped vegetables in large bowl.

In large pot, bring sugar, apple cider vinegar, and spices to a boil.

As soon as sugar is dissolved, turn off heat and mix in chopped vegetables.

Ladle mixture in hot, clean, pint jars.

Top with lids and rings.

Refrigerate, or process in hot water bath canner for 10 minutes.

*Some people use 2 cups of chopped and seeded tomatoes instead of cucumbers. My husband doesn’t eat tomatoes, so I substitute cucumbers. Let this set for at least 24 hours before eating, it makes the flavors so much better.