carrot-cuke relish

Categories
Carrots
Canning
Preserves
Etc.
Yield
4 Servings
MeasureIngredient
2 cups Sugar
1½ cup Vinegar
1½ teaspoon Celery seed
1½ teaspoon Mustard seed
Unpared cukes; coarsely ground (4 to 6)
6 mediums Carrots; coarsely ground
2 mediums Onions; coarsely ground
2 tablespoons Salt

In a large saucepan, combine sugar, vinegar, celery and mustard seeds.

Bring to a boil. Add drained veggies and simmer for 20 minutes or better.

Pour into hot sterilized jars, leaving ½ inch headspace. Seal and process in boiling water bath for 5 minutes. Makes 5 half-pints.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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