Carrot and cucumber relish

Yield: 1 Servings

Measure 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

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, .

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