Carrot and cucumber relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Carrots; ground | |
| 6 | Onions; ground | |
| 12 | mediums | Cucumbers; peeled and ground |
| 3 | Green bell peppers; ground | |
| 2 | smalls | Hot red peppers; ground |
| ½ | cup | Coarse salt (or regular) |
| 4 | cups | Cider vinegar |
| 4 | cups | Sugar |
| 2 | teaspoons | Mustard seed |
| 2 | teaspoons | Celery seed |
Directions
Place vegetables in large crock in layers, sprinkling the salt between each layer. Let stand overnight. Drain well. Put the rest of the ingredients in a kettle & bring to a boil. Add vegetables & simmer 15 minutes. Pour into hot sterilized jars & seal. Process 5 minutes in boiling water bath. Makes 5-6 pints.
SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .