← Back to Search Results
canning, preserving American
Susan Wilbur’s Corn Relish Recipe-394

Photo by:
Comments: 1


Yield: Makes 5½ quarts


  • 2 dozen large ears sweet corn, husked
  • 1 large green cabbage (about 3 pounds) – outer leaves removed, cut in half, and cored
  • 4 green bell peppers – halved, cored, seeded, and deveined
  • 1 sweet red bell pepper – halved, cored, seeded, and deveined
  • 4 large onions
  • 2 quarts cider vinegar
  • 1 cup all-purpose flour
  • 4½ cups sugar
  • ¼ cup salt
  • 3½ tablespoons dry mustard
  • 1 teaspoon turmeric



Using a sharp knife, cut the corn kernels from the cobs and reserve in a large bowl.

Using a spoon, scrape the milky liquid from the cob into the bowl of kernels.

Thinly slice the cabbage and chop medium fine.

Cut the green and red peppers into thin strips and dice.

Chop the onions.

In the kettle, bring 1 quart of the vinegar to a simmer over moderate heat.

Whisk in the flour, sugar, salt, dry mustard, and turmeric.

Add the remaining 1 quart vinegar and simmer for 30 minutes.

Ladle the relish into sterilized jars and seal.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 44 servings.

165kcal (8%)
22mg (2%)
27mg (46%)
13mcg RAE (0%)
0mg (0%)
660mg (27%)
0g (1%)
1g (2%)
1mg (4%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • kg

    09.25.10 Flag comment

    Thank you, Christopher Idone for the Glorious American Food cookbook. I bought it in the early 80's and have loved it because of the history, beautiful pictures and of course, recipes. However, on this website, you for got to say when to add the veges to the pot. In the book it says to add them after the 30 min. of simmering the liquids and to simmer all for 10 min. Just as a comment, I have given this to friends and family for Christmas gifts and my brother thinks it is the BEST corn relish they have ever tasted.


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-for-friends Cooking for Friends
by Gordon Ramsay
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
baked-explorations Baked Explorations
by Matt Lewis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
raos-cookbook Rao's Cookbook
by Frank Pellegrino

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?