Corn Relish

Today I am going out of my comfort zone. I am canning corn relish.... My mom makes this and is very greedy with hers. Sorry mom but you are, lol one jar for Christmas? Come on! So I am going to try to make it, I seriously doubt it will come close to hers.
Alright it is done, if nothing else it looks very pretty with the yellow,red and green colors mixed together. It smells right, I will have to let you know when I try it tonight. I made enough for almost 3 pint jars. I didn't want to make much the first time in case it is horrible.
Well it is so good I am simply amazed, I am going to make more this weekend.

Ingredients

• 6 ears corn, husked and cleaned
• 1-1/4 pounds tomatoes - peeled, seeded, and coarsely chopped
• 1 cup chopped green bell peppers
• 1/2 cup chopped red bell pepper
• 1 cucumber, chopped
• 2/3 cup chopped onion
• 
  
• 2/3 cup white sugar
• 1-1/3 cups apple cider vinegar
• 2 teaspoons salt
• 3/4 teaspoon celery seed
• 3/4 teaspoon mustard seed

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 14 cups.

1. Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
2. In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
3. In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
4. Transfer the finished relish to sterile jars. Refrigerate until serving.