Susan Wilbur’s Corn Relish

Cooking Methodcanning, preserving


Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Taste and Texturehot & spicy, savory

Type of DishCondiments


  • 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


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

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

  3. Thinly slice the cabbage and chop medium fine.

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

  5. Chop the onions.

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

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

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

  9. Ladle the relish into sterilized jars and seal.


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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.


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