Before using this recipe, it’s important to read this page, the Safe Canning & Food Preservation section.

Recipes for Horseradish relish, Pepper-onion relish, Piccalilli and Corn relish were included in the booklet:

Making Pickles and Relishes At Home
Home and Garden Bulletin No. 92
U.S. Department of Agriculture

Print date information found on inside back cover:

Issued March 1964
Slightly revised March 1970

Horseradish relish

Grated horseradish. . . . 1 cup
Vinegar, white. . . . . . . 1/2 cup
Salt. . . . . . . . . . . . . . 1/4 teaspoon

Wash horseradish roots thoroughly and remove the brown, out skin. (A vegetable peeler is useful in removal of outer skin.) The roots may be grated, or cut into small cubes and put through a food chopper or a blender.

Combine ingredients. Pack into clean jars. Seal tightly. Store in refrigerator.

Pepper-onion relish
Yield: 5 jars (1/2 pint each)

Onions (6 to 8 large), finely chopped . . . . . . . . . . . . . 1 quart
Sweet red peppers (4 or 5 medium), finely chopped . . . 1 pint
Green peppers (4 or 5 medium), finely chopped . . . . . . 1 pint
Sugar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup
Vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 quart
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 teaspoons

Combine all ingredients and bring to a boil. Cook until slightly thickened (about 45 minutes), stirring occasionally. Pack the boiling-hot relish into clean, hot jars; fill to top of jar. Seal tightly. Store in refrigerator.

If extended storage without refrigeration is desired, this product should be processed in a boiling-water bath. Pack the boiling-hot relish into clean, hot jars to 1/2 inch of top of jar. Adjust jar lids.

Process in boiling water for 5 minutes ¹ (start to count processing time when water in canner returns to boiling).

Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

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¹ Processing time is given for altitudes less than 1,000 feet above sea level. At altitudes of 1,000 feet or above, see table on p. 9

RecipeCurio.com: Chart found on page 9 is at the end of this post

Piccalilli
Yield: 4 pints

Green tomatoes (about 16 medium), chopped . . . . 1 quart
Sweet red peppers (2 to 3 medium), chopped . . . 1 cup
Green peppers (2 to 3 medium), chopped . . . . . . . 1 cup
Onions (2 to 3 large), chopped . . . . . . . . . . . . . . 1 1/2 cups
Cabbage (about 2 pounds), chopped . . . 5 cups (1 1/4 quarts)
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1/3 cup
Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 cups
Brown sugar . . . . . . . . . . . . . . . . . . . . . .2 cups, firmly packed
Whole mixed pickling spice . . . . . . . . . . . . . . . . . 2 tablespoons

Combine vegetables, mix with salt, let stand overnight. Drain and press in a clean, thin, white cloth to remove all liquid possible.

Combine vinegar and sugar. Place spices loosely in a clean cloth; tie with a string. Add to vinegar mixture. Bring to a boil.

Add vegetables, bring to a boil, and simmer about 30 minutes, or until there is just enough liquid to moisten vegetables. Remove spice bag. Pack hot relish into clean, hot pint jars. Fill jars to 1/2 inch of top. Adjust lids.

Process in boiling water for 5 minutes¹ (start to count processing time as soon as water in canner returns to boiling).

Remove jars and complete seals if necessary. Set jars upright on a wire rack to cool.

Corn relish
Yield: 7 pints

Corn, whole kernel . . . . . . . . . . . . . . . . . . . . . . . 2 quarts
Use fresh (16 to 20 medium-size ears) or frozen
(whole kernel, six 10-ounce packages)
Sweet red peppers (4 to 5 medium) diced . . . . . . . 1 pint
Green peppers (4 to 5 medium), diced . . . . . . . . . . 1 pint
Celery (1 large bunch), chopped . . . . . . . . . . . . . .1 quart
Onions (8 to 10 small, 3/4 pound) chopped or sliced . . . . 1 cup
Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1/2 cups
Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 quart
Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 tablespoons
Celery seed . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 teaspoons
Mustard, powdered dry . . . . . . . . . . . . . . . . . .2 tablespoons
Turmeric . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 teaspoon

Fresh corn.–Remove husks and silks. Cook ears of corn in boiling water for 5 minutes; remove and plunge into cold water. Drain; cut corn from cob. Do not scrape cob.

Frozen corn.__Defrost overnight in refrigerator or for 2 to 3 hours at room temperature. Place containers in front of a fan to hasten defrosting.

Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed. Cover pan until mixture starts to boil, then boil uncovered for 5 minutes, stirring occasionally. Mix dry mustard and turmeric and blend with liquid from boiling mixture; add, with corn, to boiling mixture. Return to boiling and cook for 5 minutes, stirring occasionally.

This relish may be thickened by adding 1/4 cup flour blended with 1/2 cup water at the time the corn is added for cooking. Frequent stirring will be necessary to prevent sticking and scorching.

Pack loosely while boiling hot into clean, hot pint jars, filling to 1/2 inch of top. Adjust jar lids.

Process in boiling water for 15 minutes¹ (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

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¹ Processing time is given for altitudes less then 1,000 feet above sea level. At altitudes of 1,000 feet or above, see table on p. 9

RecipeCurio.com: Chart found on page 9 is below

Altitude (Feet)	Increase in processing time (minutes)
1,000 2,000 3,000 4,000 5,000 6,000 7,000 8,000 9,000 10,000	1 2 3 4 5 6 7 8 9 10