Sweet Corn Relish

Preparation info

  • Difficulty


  • Makes

    8 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Go-along with almost any meat


  • 10 c. fresh, frozen or canned whole kernel corn
  • 7 c. shredded cabbage
  • 2 c. chopped onions
  • ¾ c. chopped green pepper
  • ¾ c. chopped sweet red pepper
  • 2 tblsp. dry mustard
  • tsp. flour
  • ½ tsp. ground turmeric
  • 4 c. cider vinegar
  • 2 c. sugar
  • 2 tblsp. salt


  • Combine com, cabbage, onions, green and red pepper in a large kettle.
  • Mix together mustard, flour and turmeric. Add ¼ c. vinegar to mustard mixture; stir to blend well. Add mustard mixture, remaining vinegar, sugar and salt to vegetables, mixing well.
  • Bring vegetables to a boil; reduce heat and simmer, uncovered, 15 minutes. Ladle into hot jars; adjust lids. Process in boiling water bath (212°) 15 minutes. Remove jars and complete seals unless closures are self-sealing type.