2 tablespoons Old Bay seasoning or equivalent spice blend
1 tablespoon kosher salt
3 cups peeled, seeded, diced tomatoes
Prepare a water bath canner and 5 pint jars for water bath canning.
Add prepared corn, sweet pepper, onion and cucumber to a large, wide, non-reactive pot or Dutch oven. Add the vinegar, sugar, Old Bay seasoning and salt to the vegetables and bring everything to a boil over medium-high heat, stirring occasionally.
Reduce heat to maintain a gentle simmer and cook vegetables 10 minutes. Add tomatoes to the relish, and simmer an additional 10 minutes. Adjust seasonings to taste.
Reduce the heat under the corn relish to low and quickly fill your hot, prepared pint jars with relish to a 1/2-inch headspace. Remove air bubbles, adjust head-space and wipe jar rims carefully. Lid your jars according to manufacturer's directions, then transfer your jars to your canner.
Process corn relish 15 minutes at a full boil, adjusting for altitude. While jars are processing, set a kitchen towel on the counter in a draft free place.
After jars have processed, turn off the heat under your canner and allow the jars to sit in the canner for 5 minutes. Remove the jars and set on the kitchen towel. Jars should begin sealing within a few minutes - you'll hear a sharp ping! as they seal. Leave jars alone for 12 to 24 hours to fully cool and set their seals, then check seals. Transfer any jar that hasn't sealed to the refrigerator and use it within 3 weeks. Store remaining jars at cool room temperature away from direct light. Corn relish is best used within a year.
Recipe by Northwest Edible Life at http://nwedible.com/old-bay-corn-relish/