Ingredients for Carrot Cucumber Relish
- 2 large cucumbers, grated
- 4 medium carrots, grated
- 1 medium onion, grated
- 2 tablespoons salt
- 1 cup sugar
- Cider Vinegar
- Celery Seeds
- Mustard Seeds
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How to Make Carrot Cucumber Relish
- Wash and coarsely grate 2 large cucumbers, 4 medium carrots, and 1 medium onion.
- In a large bowl, combine the grated vegetables and 2 tablespoons of salt. Gently toss to distribute the salt.
- Let the mixture stand for 3 hours to draw out excess moisture.
- Drain the vegetables thoroughly in a colander. Press gently to remove as much liquid as possible.
- In a medium saucepan, combine 1 cup white vinegar, 1 cup sugar, 1 teaspoon celery seed, and 1/2 teaspoon mustard seed.
- Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Add the drained vegetables to the boiling vinegar mixture.
- Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the vegetables are tender-crisp.
- While the relish simmers, prepare your jars by sterilizing them in boiling water for 10 minutes. Keep jars and lids hot until ready to use.
- Carefully ladle the hot relish into the sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, and seal with lids.
- Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
- Remove jars and allow to cool completely. You should hear a satisfying 'pop' as the jars seal.
- Once cool, check seals and refrigerate any unsealed jars. Chill completely before serving. Makes approximately 2 1/2 pints.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
875g
Fat
1g
Carbs
80g
