I really want to emphasize that this recipe is NOT tested for canning, and I wouldn't want to speculate if the acidity is high enough for a water bath canner. There are many, many recipes for preserving relishes-use those. This makes 3 pints which keep well in the fridge and will be gone in no-time at all.
You Will Need:
4 ears corn
1 chopped green bell pepper
1 chopped red bell pepper
1 -2 bunches scallions (depending on size)
4 stalks chopped celery
1/2 cup granulated sugar
1 teaspoon mustard seeds
1/2 teaspoon salt
1/4 teaspoon celery seeds
1/8 teaspoon turmeric
1/2 cup cider vinegar
3/4 cup water
Bring a large pot of water to the boil. Add corn and boil 3 minutes. Remove and plunge cobs into cold water to stop cooking. With a sharp knife, scrape the kernels off the cobs.
Add everything to a large pot, bring to a boil (stand up-wind of the vinegar) and then reduce to a simmer. Cook 20 minutes. Cool, pack in jars and keep in the fridge, turning occasionally to distribute the liquid. Keeps about a week.
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