Ingredients

　　10 large (or 15 small) ears tender young corn

　　1 green pepper, seeded and minced

　　1/2 red pepper, seeded and minced

　　2 large yellow onions, peeled and minced

　　2 teaspoons salt

　　3/4 teaspoon celery seed

　　1 1/4 teaspoons dry mustard

　　1 1/3 cups cider vinegar

　　1 cup sugar

　　1/2 teaspoon turmeric

　　Scrape the corn kernels from the cobs. Combine the corn kernels with remaining ingredients in a large pot and bring to a boil. Turn heat to low and simmer the mixture for 1/2 hour. Pour into hot, sterilized preserving jars, cover and seal.