I put up 12 pints of this recipe recently.  It is SOOOOOOOOOO good!  I used 1 1/2 cups sugar and used the celery option.  But, I just realized after looking at it that I forgot the garlic listed in the celery option.  RATS!  Maybe next time.  I found this recipe in Ball Blue Book of Preserving.

Corn Relish

Yield:  about 6 pints

2 quarts cut cooked corn (about 9 large ears or 18 small ears, learned this the hard way after shucking 18 large ears!) 

1 quart chopped cabbage (about 1 small head.....if you're from Texas, think VERY SMALL.) 

1 cup chopped onion (about 1 medium.....just chop 1 cup of onion, don't guess.)

1 cup chopped sweet green peppers (about 2 small.....again, measure.)

1 cup chopped sweet red peppers (about 2 small....measure.)

1 to 2 cups sugar

2 tablespoons dry mustard

1 tablespoon celery seed

1 tablespoon mustard seed

1 tablespoon salt

1 tablespoon turmeric

1 quart vinegar

1 cup water

Combine all ingredients in a large saucepot.  Bring to a boil; reduce heat and simmer 20 minutes.  Pack hot relish into hot jars, leaving 1/4-inch headspace.   Remove air bubbles.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.

Recipe Variation:  To make relish without cabbage, substitute 1 cup chopped celery for cabbage.  Add 1 clove garlic, minced.  Follow directions in recipe.

NOTE:  I didn't water bath mine.  After 20 minutes simmer, I packed it into the jars, got the air out, tightened the caps, and turned them upside down on hot pot holders.  This sealed every jar.  I do this with my tomatoes, too.