Canning Recipes

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Carrot Celery Pickle Relish
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 medium carrots -- cut 2" julienne
1 1/2 cup celery in 1/4" diagonal slices
1 medium onion -- chopped
1/2 cup chopped green pepper
1 garlic clove -- minced
3/4 cup vinegar
1/2 cup dry white wine
2 tablespoons sugar
2 tablespoons salad oil
1 teaspoon mustard seed
1 teaspoon coriander seed -- crushed (optional)
1/4 teaspoon salt
1 dash freshly-ground black pepper

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

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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