Corn Pickle or Relish

Ingredients

• To 12 cups cut sweet corn
• add 12 cups chopped cabbage
• 1 cup chopped celery
• 1 cup chopped onions
• 1 cup sugar
• 1 tablesp mustard
• 1 tablesp salt
• 1 tablesp turmeric
• 2 qts vinegar

Method

1. 1

   Boil all vegetables together in slightly salted water until tender, then drain.

2. 2

   Mix with a dressing prepared by boiling sugar, mustard, salt, turmeric, and flour mixed to a paste with a little cold vinegar, then adding the remaining vinegar.

3. 3

   Boil this dressing until it thickens, mix with the vegetables, and can while hot.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 174. The excerpt below is the record exactly as published.

12 tablesp mustard, 2 tablesp turmeric and 2 cups flour, with a little cold vinegar, then add 3 cups sugar, 4 qts vinegar, and boil all together. Drop the prepared pickles in this dressing, let heat thoroughly, and put away in pickle bottles. — [Mrs. J. L. S., Ct. Corn Pickle or Relish To 12 cups cut sweet corn, add 12 cups chopped cabbage, 1 cup chopped celery and 1 cup chopped onions. Boil all .^., ^^ai^^^ifff 'm — : — -7—^ > - -^, ^ ■^^fg^^^ *r. 'FILLER" CURRANTS GROWN IN NEW YORK. PRIZE PEACHES FROM MICHIGAN PRIZE WINNING APPLES FROM PENNSYLVANIA. KEIFFER PEARS GROWN IN MISSOURI. OLIVES AND CHOW-CHOW 257 together in slightly salted water until tender and then drain, after which mix with a dressing prepared as follows: To 1 cup sugar add 1 tablesp each mustard, salt and turmeric, and 2 heaping tablesp flour. Mix to a paste with a little cold vinegar, then add the balance of 2 qts vinegar

Cook this with the app: pantry check, scaling, and the assistant.