Corn Relish

1. Preheat a large pot over medium-high heat, add cider vinegar, sugar and salt. Bring to a boil, then add frozen corn, red bell pepper, jalapeno pepper, onion, mustard seeds,
celery seeds, coriander seeds and turmeric. Reduce heat to low and simmer for 10-15 minutes, stirring frequently.
2. In a bowl, mix cornstarch with water. Stir it into the corn mixture and heat over medium heat. Simmer for 5 minutes or until relish begins to thicken.
3. Ladle the hot relish into clean Mason jars, leaving 1⁄2" headspace. Let cool to room temperature before transferring to the refrigerator. The relish will keep for up to a month in the refrigerator.