6 cups cooked whole kernel yellow corn (9 to 12 medium ears)
1 1/2 cups diced red bell pepper (1 large)
1 cup diced green bell pepper (1 medium)
1 cup finely chopped onion (1 medium)
2 1/2 cups distilled white vinegar (5% acidity)
1 1/2 cups sugar
2 teaspoons celery seed
2 teaspoons salt
1/4 cup water
2 tablespoons cornstarch
1. Mix chopped vegetables; set aside. Mix remaining ingredients, except water and cornstarch, in 6-quart saucepot. Bring to boil on medium-high heat. Add vegetables; return to boil. Reduce heat to low; simmer, uncovered, 15 minutes. Spoon off any foam.
2. Mix water and cornstarch; stir into corn mixture. Cook 3 to 5 minutes on medium heat until mixture starts to thicken, stirring occasionally.
3. Ladle into 4 hot sterilized pint or 8 half-pint canning jars. Cover jars with metal lids and screw on bands.
4. Refrigerate relish. Store in refrigerator up to 3 months.