This recipe was clipped from a magazine and found in a large collection and is likely a promo for McCormick’s since its spices are listed as ingredients, date unknown. I’ve typed it below along with a scanned copy.

Corn Relish

3 tablespoons McCormick/Schilling dry Mustard
1 tablespoon McCormick/Schilling Celery Seed
1/8 teaspoon McCormick/Schilling ground Red Pepper
1/2 teaspoon McCormick/Schilling Turmeric
3 tablespoons McCormick/Schilling Arrowroot (or cornstarch)
1 tablespoon salt
2 cups white vinegar
2 cups sugar
2 cups chopped onions
8 cups whole kernel corn (five 12-ounce cans), drained
2 cups coarsely chopped pimiento

In enameled or stainless steel kettle, combine spices, arrowroot and salt; mix well. Gradually stir in vinegar. Add remaining ingredients except pimiento. Cook, stirring, until slightly thickened. Add pimiento and mix well. Fill clean, hot, pint canning jars, leaving 1/4 inch head space at tops. Adjust lids following manufacturer’s directions. Process in boiling water bath 15 minutes. Store one week to allow flavor to develop.

Makes 5 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

Vintage Clipping For Corn Relish Recipe

The 2 Week Diet

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