Corn Relish II

8 ears corn, husked and cleaned

2 pounds tomatoes - peeled, seeded, and coarsely chopped

1 ½ cups chopped green bell peppers

¾ cup chopped red bell pepper

½ cucumber, chopped

1 cup chopped onion

1 cup white sugar

2 cups apple cider vinegar

1 tablespoon salt

1 teaspoon celery seed

1 teaspoon mustard seed

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.

In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.

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.

Transfer the finished relish to sterile jars. Refrigerate until serving.