Carrot And Sweet Onion Relish

Carrot - Cuke Relish

Carrot Garden Relish

Calico Carrot Chop-Chop





Carrot And Sweet Onion Relish



2 sweet onions, chopped

2 carrots, chopped

1 tsp. fresh rosemary, chopped

1 bay leaf

1/3 cup cider vinegar

1/3 cup water



Combine all ingredients in a bowl medium sized. Stir well and cover.

Refrigerate overnight. Before serving, remove bay leaf and drain liquid.

Serve as an accompaniment to grilled poultry.





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 cup sugar

1 1/2 cup 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.







Carrot Garden Relish



3 carrots, sliced and cook, don't over cook

2 med. green peppers, cut into rings

2 med. onions, sliced and separated into rings

1/2 cup bottle garlic salad dressing

1/4 cup sugar

1/4 cup white vinegar

1/4 cup salad oil

1 tsp. salt

1/2 tsp. pepper

1 clove garlic, crushed



Combine carrots, peppers, onions. Mix rest of ingredients and pour over

vegetables. Cover and refrigerate at least 3 hours. Tip container

occasionally to mix vegetables and dressing. Serve with slotted spoon.







Calico Carrot Chop-Chop



20 med. carrots, pared, cut up

4 large green peppers

4 large red peppers

6 large onions

2 cup sugar

2 Tbsp. salt

1 Tbsp. dry mustard

2 cup vinegar



Put carrots, peppers and onions through a food chopper, using a coarse

blade. Place vegetables in kettle with remaining ingredients. Boil 10-15

minutes. Pour into jars. Seal.

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