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CARROT-CUKE RELISH
4 to 6 unpeeled
cucumbers, coarsely ground (3 1/2 cups)
6 med. carrots, coarsely ground
(1 1/2 cups)
2 med. onions, coarsely ground (1 cup)
2 tbsp.
salt
2 c. sugar
1 1/2 c. vinegar
1 1/2 tsp. celery seed
1 1/2
tsp. mustard seed
Combine ground vegetables and salt. Let stand
3
hours; drain. In 8 to 10-quart kettle or Dutch oven
combine sugar,
vinegar, celery seed and mustard seed;
bring to boiling. Add
vegetables. Bring to boiling;
reduce heat and simmer 20 minutes. Ladle
mixture into
hot jars, leaving 1/2-inch headspace. Adjust
lids.
Process in boiling water bath for 15 minutes. Makes
5
half-pints.
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