Carrot And Cucumber Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 8 | Carrots, ground | |
| 6 | Onions, ground | |
| 12 | Cucumbers, peeled and | |
| ground | ||
| 3 | Green bell peppers, ground | |
| 2 | Hot red peppers, ground | |
| 1/2 | c | Coarse salt, or regular |
| 4 | c | Cider vinegar |
| 4 | c | Sugar |
| 2 | t | Mustard seed |
| 2 | t | Celery seed |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3982
Calories From Fat: 46
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 57138.4mg
Potassium: 4719.9mg
Carbohydrates: 963.2g
Fiber: 39.6g
Sugar: 874.8g
Protein: 19.6g