- 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.