Carrot Relish

Recipe from Oxmoor House

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  • 5 cups unpeeled, ground green tomatoes
  • 3 cups ground cabbage
  • 1 1/2 cups ground onion
  • 1 1/2 cups ground cucumbers
  • 1 1/2 cups ground carrots
  • 1 medium-size green pepper, seeded and ground
  • 1 medium-size sweet red pepper, seeded and ground
  • 1/4 cup salt
  • 4 1/2 cups cider vinegar
  • 2 1/3 cups firmly packed brown sugar
  • 1/4 cup celery seeds
  • 1/4 cup mustard seeds
  • 1 teaspoon red pepper


  1. Combine ground vegetables and salt in a large glass mixing bowl, stirring well; cover and refrigerate 4 hours. Rinse in cold water, and drain.
  2. Combine vegetables, vinegar, sugar, celery and mustard seeds, and red pepper in a large non-aluminum stockpot, stirring well; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender, stirring frequently.
  3. Quickly ladle relish into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 10 minutes. Serve with meats or vegetables.
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