4 corn ears, husked
2 bell peppers, green or red, stemmed, seeded and diced
2 celery stalks, finely sliced
1 red chili, stemmed, seeded and sliced
1 onion, peeled and sliced
2 cups white-wine vinegar
1 cup granulated sugar
2 teaspoons sea salt
2 teaspoons dry mustard
1/2 teaspoon ground turmeric

Strip kernels from the corncobs using a sharp knife. Blanch kernels in a saucepan of boiling water for 2 minutes, then drain well. Put corn and the remaining ingredients in a saucepan, bring to a boil and stir. Simmer gently, stirring, for 15 to 20 minutes. Check seasoning, then spoon into warmed, sterilized jars, leaving 1/4 inch head space. Relish should be a spoonable consistency and wetter than a chutney. Cover, seal with nonmetallic or vinegar-proof lids and process in a boiling-water canner for 5 minutes, then label. After opening jars, store in refrigerator. Makes 2 large jars.

— From "Vegetables Please," by Carolyn Humphries.