4 cups of sweetcorn kernels
1 large onion, chopped
1 large green pepper, chopped
a large red pepper, chopped
4 sticks of celery, chopped
1 ½ cups or 375 ml of white wine vinegar
½ cup or 125 ml water
2 cups or 450g of sugar
1 ½ tsp or 7g salt
1 tsp or 5g mustard seeds
1 tsp or 5g celery seeds
1 ½ tsp or 7g powdered mustard
½ tsp or 2g curcuma
¼ cup or 60g plain all-purpose flour
½ cup or 125 ml water
Boil the cobs for 5 minutes. Cool them in cold water, cut the kernels off and use 4 cups of them. In a large pot, mix the kernels, onion, peppers, celery, vinegar, water, sugar, salt and seeds. Bring to the boil then simmer 10 minutes.
Mix the powdered mustard, curcuma and flour. Dilute in water, stir in bit, bit by bit, to the boiling mix. Cook about 10 minutes, stirring, or until thick.
Pour into warm jars and seal. Will produce about 4 jars. | 
