Ohio Corn Relish
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
1 large cucumber, washed, pared and quartered
3 medium-sized onions, wahsed, peeled, and quartered
1 green pepper, washed, quartered, seeds and fiber removed
3 cps sweet corn, freshly cut from cob.
2 med=ium-sized tomatoes, scalded and peeled
1 cp sugar
2 tbsp salt
1/2 tsp black pepper
1 cp cider vinegar
1/2 cp water
1/2 tsp turmeric
1/2 tbsp mustard seeds
1 - Put cucumbers, onions, and green pepper through grinder together, using medium knife.
2 - Combine with corn and tomatoes in agate or enamel kettle.
3 - Add remaining ingredients, mix, and bring to boiling.
4 - Stir almost constantly with wooden or enamel spoon until sugar dissolves.
5 - Then cook slowly, covered, over medium heat, about 45 minutes.
6 - Corn should be cooked tender.
7 - Pour into hot, sterile glass jars and seal at once.
8 - Let stand at least 4 weeks before using.
Makes about 2 1/2 pints.