This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

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

Recipes for Your Scrapbook
BY MRS. HARVEY F. ROSTISER

This recipe for corn relish was given to me years ago by Mrs. Elizabeth Tracy, of Elkhart.

Corn Salad.

12 ears of corn, cut off cob
1 head cabbage
8 onions
8 green peppers
4 small hot peppers
1/2 cup salt
2 cups sugar
3 quarts vinegar

Chop vegetables and add other ingredients. Bring to a boil.

Make a paste of

3 tablespoons dry mustard
1 tablespoon tumeric
1 scant cup flour
A little vinegar to mix

Stir into the corn mixture when it comes to a boil and boil slowly for 45 minutes. Can and seal.