Here is the Ball Blue Book's 1982 Corn Relish Recipe

CORN RELISH

Ingredients

• 2 quarts (1900 mL) cut corn (about 18 ears)
• 1 quart small cabbage (950 mL) (one small head)
• 1 cup chopped onions (240 mL)
• 1 cup chopped sweet green peppers (240 mL) (about 2 medium)
• 1 cup chopped sweet red peppers (240 mL) (about 2 medium)
• 1-2 cups sugar (240-480 mL)
• 2 tablespoons dry mustard
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1 tablespoon salt
• 1 tablespoon turmeric
• 1 quart vinegar (950 mL)
• 1 cup water (240 mL)

Steps 

To prepare the corn:

Boil 5 minutes, cut from the cob. Combine with the remaining ingredients and simmer 20 minutes. Bring to boiling. Pack, boiling hot, into hot pint jars, leaving 1/4 inch head space (6 mm head space). Adjust caps. 

Process 15 minutes in boiling water bath. 

Yield: about 6 Pints. 

Notes

To make corn relish from frozen corn: Defrost overnight in refrigerator, or for 2 to 3 hours at room temperature. Follow directions. 

To make corn relish without cabbage: Add 1 cup chopped celeery and 1 minced garlic clove. Follow directions in recipe, excluding the cabbage. 

Delicious to eat and oh-so-pretty on the shelf!