Pickled Corn Relish

19 or 20 ears yellow or white sweet corn, shucked and kernels cut from cobs to yield 8 cups
2 cups finely chopped sweet red peppers
2 cups finely chopped celery
1 (16-ounce) jar pickled jalapeno slices, drained and chopped (you will have about 2 cups jalapeno slices after draining and before chopping)
1 cup finely chopped yellow onion
2 tablespoons salt
2 tablespoons mustard seed
1 tablespoon cumin seed
2 teaspoons whole allspice
1 cup granulated sugar
1 quart distilled or cider vinegar (at least 5-percent acidity)

If you are planning to store prepared relish at room temperature, wash 7 pint jars (or 14 half-pint jars); keep hot until needed. Prepare lids as manufacturer directs.

Combine the corn, peppers, celery, pickled jalapenos, onion and salt in a large nonaluminum pot. Tie the mustard seed, cumin seed and allspice into a bag made up of many layers of cheesecloth (or use a freshly laundered cotton handkerchief), add to corn mixture, along with the sugar and vinegar. Heat mixture to boiling, then reduce heat and simmer, for just 3 to 4 minutes. Remove from heat, let cool, then refrigerate for 12 to 24 hours, stirring occasionally and squeezing bag of spices to release spicy flavors into liquid.

For long-term storage at room temperature, prepare canning jars as described above. Bring relish back to a boil and simmer for 3 minutes. Remove from heat and ladle into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 15 minutes (for 20 minutes at 1,000 to 3,000 feet; for 25 minutes at 3,000 to 6,000 feet; for 30 minutes above 6,000 feet).

For storage in refrigerator: simply fill clean jars with hot relish, attach lids, let cool and refrigerate. Will keep in refrigerator for several months. Makes 6 to 7 pints.

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