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8 c. freshly cut corn kernels — about 20 ears
2 red bell peppers, diced
2 green bell peppers, diced
1 yellow onion, diced
1 c. chopped celery
3 c. white vinegar
1 1/2 c. sugar
1 T. + 1 t. salt
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1 t. dry mustard
1 t. Tabasco sauce
Mix the vinegar, sugar, salt, coriander, mustard in a large heavy kettle. Turn heat to medium-high, and when the liquid comes to a boil, add all the vegetables and mix well. Simmer for 5 minutes, slowly stirring to prevent scorching.
Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 15 minutes.