Carrot Celery Pickle Relish Recipe - Cooking Index
|4 cups||440g / 15oz||Carrots - cut 2" julienne (medium)|
|1 1/2 cups||165g / 5.8oz||Celery in 1/4" diagonal slices|
|1 cup||62g / 2.2oz||Onion - chopped (medium)|
|1/2 cup||73g / 2.6oz||Chopped green pepper|
|1||Garlic clove - minced|
|1/2 cup||118ml||Dry white wine|
|2 tablespoons||30ml||Salad oil|
|1 teaspoon||5ml||Mustard seed|
|1 teaspoon||5ml||Coriander seed - crushed (optional)|
|1||Freshly-ground black pepper|
In a saucepan, cook carrots and celery, covered, in a small amount of boiling water about 5 minutes or until crisp tender; drain. Turn into a bowl.
Meanwhile, for marinade combine onion, green pepper, garlic, vinegar, wine, sugar, oil, mustard seed, coriander seed, salt, and dash of pepper. Bring to boiling. Pour hot vinegar mixture over carrots and celery, tossing lightly to coat.
Fill half-pint jars to 1/4-inch of top, seal, and process 15 minutes in hot water bath. Drain before serving.
This recipe yields about 6 half-pint jars of relish.
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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