8 c. fresh corn kernels (about 18 ears of corn)
2 c. diced green bell pepper
2 c. diced red bell pepper
2 c. chopped onions
1/4 c. chopped garlic
1 Tbs. pickling salt
2 Tbs. yellow mustard seeds
1 qt. cider vinegar
1 c. water
2/3 c. brown sugar

Put all ingredients in a pot and bring to a boil. Reduce the heat, and simmer 20 minutes. Pack the relish into pint or half-pint mason jars, leaving 1/2 inch headspace, and close the jars with hot two-piece caps. Process the jars for 15 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place.

(The Joy of Cooking)