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Carrot Celery Pickle Relish

Recipe Ingredients

4 cups 440g / 15ozCarrots - cut 2" julienne (medium)
1 1/2 cups 165g / 5.8ozCelery in 1/4" diagonal slices
1 cup 62g / 2.2ozOnion - chopped (medium)
1/2 cup 73g / 2.6ozChopped green pepper
1   Garlic clove - minced
3/4 cup 177mlVinegar
1/2 cup 118mlDry white wine
2 tablespoons 30mlSugar
2 tablespoons 30mlSalad oil
1 teaspoon 5mlMustard seed
1 teaspoon 5mlCoriander seed - crushed (optional)
1/4 teaspoon 1.3mlSalt
1   Freshly-ground black pepper

Recipe Instructions

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.

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