Carrot Relish
8 carrots
2 medium sized heads cabbage
8 small onions
8 sweet red and green peppers
� cup canning salt (scant)
Grind the vegetables in food chopper. Put in a large bowl or crock,
add salt and let stand 2 hours. Drain and wash off salt, adding a
cup of water to do it. Mix:
6 scant cups sugar
3 cups cider vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
Add to drained vegetables. Put in sterilized jars and seal. Requires
no cooking and keeps well. |
