Corn Relish
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny

5 cups cooked corn, cut from cob
1/2 cup chopped green pepper
1/2 cup chopped red pepper
3/4 cup chopped onion
1/2 cup chopped celery
1 tablespoon prepared mustard
1 tablespoon mustard seed
2 teaspoons celery seed
1/2 teaspoon ground tumeric
3/4 cup sugar
1 pint vinegar
2 teaspoons salt

Combine ingredients with 1/2 cup water, simmer for 30 minutes.  Pack in hot sterilized jars to within 1/2 inch of top. Seal at once.

Makes 3-1/2 pints

Author's note:  This is a must at harvest time.  Make plenty! It'll last all year.