Fresh, sweet corn is a true summer treat. However, growing it can be a bit tricky, as corn is quite particular about its soil and nutrient needs, earning it the title of a "veggie diva" or perhaps a "veggie-zilla"! But when everything comes together perfectly and your garden yields a bountiful harvest, you'll be looking for creative ways to enjoy the abundance.

One of our favorite ways is this pickled corn relish, a delightful blend of sweetness and tanginess that adds a burst of flavor to any salad plate. We're confident you'll love it just as much as we do!

Pickled Corn Relish

10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn

2-1/2 cups diced sweet red peppers

2-1/2 cups diced sweet green peppers

2-1/2 cups chopped celery

1-1/4 cups diced onions

1-3/4 cups sugar

5 cups vinegar (5 percent)

2-1/2 tbsp canning or pickling salt

2-1/2 tsp celery seed

2-1/2 tbsp dry mustard

1-1/4 tsp turmeric

Directions:

Yield: About 9 pints

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.