The Abqaiq Cookbook - 1973
1 medium onion
2 red or green peppers
5 cups canned whole kernel corn, drained
1/3 cup water
1 1/3 cup vinegar
1 ½ cups cabbage, cubed
½ cup sugar
2 tsps. Dry mustard
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. salt
1 tsp. tumeric
3 tbsps. Flour
Quarter onion and pepper, then blender-chop them in the vinegar and water. Pour mixture through strainer, saving the liquid. Blenderchop the cabbage in the liquid. Pour all ingredients in a saucepan. Mix well. Bring mixture to a boil, then simmer for 20 minutes. Then relish will keep for many weeks in the refrigerator. To store indefinitely, pour mixture into sterilized jars and seal with melted wax.
Yield: 2 ½ to 3 pints relish
T.V. Gibson