This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
Mrs. E. J. Zeitler, 136 North Notre Dame, has given me this excellent relish recipe.
Corn Relish.
Three dozen ears of corn
One dozen sweet red peppers
Two dozen sweet green peppers
Three hot red peppers
Three stalks celery
Six large onions
One-fourth cup salt
Cut corn from cob, chop peppers, onions and celery fine and mix together.
One quart vinegar
One pint water
Five cups sugar
Two tablespoons celery seed
Two tablespoons mustard seed
Mix all ingredients together and simmer 30 minutes. Pack into hot jars and seal at once.