Do use all the tumeric in this recipe. You should need in all 2 cups each of water, vinegar, and sugar. You are safe (botulism wise) if you keep the vinegar and water additions equal. Relish, especially corn, must be sealed and processed in sterilized jars. Pack boiling hot and process 15 minutes for pints.
2 dozen ears corn – cut off cob and press out juice. Combine in large kettle with 2 stalks celery, chp, 2-3 onions, chp, 2-3 green and red peppers, chp, small head of cabbage, chp, and 1 cucumber, chp. Add 2 cups vinegar and 2 cups water and 1 ½ cup sugar (taste it, maybe you need more sugar), 1 Tbsp salt. Cook moderately for about an hour. Add more vinegar and water if it is not juicy enough. When done, mix 1 Tbsp flour with 1 Tbsp Coleman’s dry mustard and 1 tsp tumeric (if you have it) and blend with a bit of cold water and stir thru relish and cook a little longer. Sterilize jars and seal hot. Taste occasionally, if too sour, add more sugar and water.