This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Corn Relish

2 qts. corn
1 qt. cabbage
1 cup green sweet pepper
1 cup red sweet pepper
2 large onions
1 cup sugar
2 tablespoons ground mustard
1 tablespoon mustard seed
1 tablespoon salt
1 tablespoon celery seed
1 qt. vinegar
1 cup water

Boil corn 5 minutes. Cold dip. Cut from cob. Measure. Chop and measure cabbage and peppers. Chop onions. Combine ingredients and simmer 20 minutes. (More salt and sugar may be added if needed). Pack into hot jars and seal.

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