Transform your meals with Mrs. Perinchief’s corn relish, a mix of sweet Bermuda corn, crisp vegetables, and savoury spices, delivering a delicious flavour that elevates everything from grilled favourites to salads.

Recipe by Miss Olive Perinchief, taken from Bermuda’s Best Recipes 13th edition printed in 1986

1 1/2 dozen ears corn
1 cabbage, 2 lb
1 head celery
4 small-sized onions
2 green peppers
2 quarts vinegar
2 1/2 cups sugar
1 cup flour
1/2 cup salt
1 tsp mustard
1/4 tsp cayenne
1/2 tsp tumeric

Cut corn off cob; force cabbage through a food chopper; chop celery stalks; peel onions; wipe off peppers and chop. Put vegetables in preserving kettle and pit over half vinegar Mix sugar, flour, salt, mustard, cayenne and tumeric and add rest of vinegar. Combine mixtures; bring to boiling point. Simmer 40 minutes. Fill glass jars and seal.

Bermuda’s Best Recipes was first published with 1,000 copies in 1934. A compilation of contributed recipes from Bermudian women, the legendary cookbook continued to be published regularly for many years and in 1986, the 13th edition printed a whopping 15,000 copies. The proceeds went to Warwick Parish to fund many charitable initiatives.