Corn Relish

Makes approx. 6 pints

8-10 ears of yellow or bi-color corn, shucked from the cob (very fresh!)
1-2 lbs of ripe tomatoes, chopped (any variety)
1.5 c of green bell pepper, chopped (about 1 large or 2 small)
3/4 c of red bell pepper, chopped (about 1 small)
1 c. onion, chopped (white or yellow) (about 1 small)
4 very small or 2 medium kirby cucumbers, sliced VERY thin
1-2 fresh hot peppers, minced (any variety) (optional)
2 c. apple cider vinegar OR white vinegar (5% acidity)
1 c. sugar OR 1/2 c. light, mild honey
1 T. pickling salt ( I used regular salt but I'm not sure how it will turn out)
1 tsp. mustard seeds
1 tsp. turmeric

Put all prepared vegetables in a large kettle or pot. Combine sugar, vinegar & spices in a separate bowl, whisk and pour over corn mixture. Mix well, bring to a boil and then simmer for 1 hour.
Fill sterilized jars ( I keep them in simmering water until ready to use) leaving about a 1/2 " of headroom., one by one. Wipe rim of jar and remove air bubbles by running a knife along the sides of the jars where you see them. Fasten the lid and the screw ring securely. When the task is complete and all jars are filled and topped it is time for the boiling water bath.
For the most seamless and least painful results you should use a device specified for placing and removing the jars from the boiling water. I didn't have this so put a few butter knives on the bottom of the large pot I used for the boiling water (to place the jars on to prevent cracking. You don't want direct heat). I placed and removed the jars with a potato masher. Jars should be covered with the water by at least 1-2". Making sure the jars are not too close together, boil for 15 minutes, covered. Make sure to not let the jars flip over in or out of the water. Remove jars and let sit to cool. They should seal and the tops should depress. If not you need to repeat the boiling process the next day. Store in the refrigerator or a cool basement. Serve with dogs, burgers or whatever you wish.