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Raw Carrot Relish

10 carrots, peeled (6 cups)
3 large green peppers, seeded (3 cups)
3 large red bell peppers, seeded (3 cups)
1 large head of red cabbage (6 cups)
3 medium sized onions, peeled (3 cups)
6 cups white wine vinegar
2 cups sugar
3 Tablespoons salt
1 Tablespoon mustard seed
1 Tablespoon celery seed
1 Tablespoon allspice

1. Put all the vegetables through the coarse blade of a food chopper.
Mix well and pack into hot, sterilized jars.(Color may be dark, the
hot vinegar will restore the color)

2. Mix the vinegar and sugar and spices and bring to a boil. Simmer
for 10 minutes. Pour over the vegetables, covering completely.

3. Cover jars and store in the fridge, Makes 4 quarts.

Pickled Miniature Vegetables
(You may use either miniature ears of corn, baby carrots or carrot
sticks, baby avocados, baby eggplants, tiny cucumbers, chive bulbs or
onions for this recipe.)

1 quart of vegetable(s) from above list
3 cups distilled white vinegar
1 cup sugar
3 Tablespoons mixed pickling spices, tied in a cheesecloth bag

1. Cook the vegetable in water until half tender (time varies
according to individual choice.)

2. Boil the vinegar with the sugar, spices and 1/2 cup water for 10
minutes. Remove the spice bag.

3. Add the vegetable and boil a few minutes more, until almost tender.

4. Pack in hot sterilized jars and pour the liquid over it. Seal and
process for 10 minutes in a boiling water bath. Yield 2 pints.


Ontario, Canada


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