Prepare canner, jars, and lids.

Make sure the water in your water bath canner is boiling and ready to go.

In a large saucepan, combine vinegar, sugar, and salt. Boil until sugar is dissolved.

Add in corn, peppers, celery, and onion, stirring constantly and maintaining the boil.

Add in all of the spices.

Ladle hot relish into jars, leaving 1/2 inch headspace.

Remove air bubbles and wipe rims before placing them on clean lids and bands.

Secure bands to fingertip tightness.

Place jars in the canner so that they are covered with water (about 1 inch over the tops of the jars). Bring to a boil and process for 15 minutes or adjust for high altitude.

Remove the canner lid and let the jars remain in the canner for 5 minutes before removing and setting them on a solid surface to cool and dry.

Wait until all jars have been sealed (at least 12-24 hours) before removing the rims and storing them in your pantry.