Raw carrot relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Carrots; peeled | |
| 3 | larges | Green peppers; seeded |
| 3 | larges | Red peppers; seeded |
| 1 | large | Head red cabbage |
| 3 | mediums | Onions; peeled |
| 6 | cups | White wine vinegar |
| 2 | cups | Sugar |
| 3 | tablespoons | Salt |
| 1 | tablespoon | Mustard seed |
| 1 | tablespoon | Celery seed |
| 1 | tablespoon | Allspice |
Directions
Put all vegetables through the coarse blade of a food chopped. Mix well & pack into hot, sterilized jars. (Color may be dark. The hot vinegar will restore good color.) Mix vinegar with remaining ingredients in saucepan.
Bring to a boil & simmer 10 minutes. Pour boiling vinegar mixture over vegetables, covering completely. Cover jars. Store in refrigerator. Makes 4 quarts.
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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