Pickled Corn Chunks

4 ears fresh corn
2 cups white vinegar
1 1/4 cups water
2 small onions, sliced thin
1 1/4 teaspoons salt
1 1/4 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1/2 teaspoon ground red pepper

remove husks and silks from corn and cut into 1 1/2" chunks.
in a deep saucepan combine remaining ingredients, bring to a boil and boil 2 minutes.add corn chunks and cook 5 minutes longer.
pack into hot sterilized pint jars and seal -- .