Carrot Cucumber Relish Recipes

Steps:

• 1. Grind cucumbers, carrots and onions. Place in large bowl, add salt and mix. Let set for three hours. Place in strainer drain for two hours.
• 2. Dump into a large pot, add remaining ingredients and bring to a boil over high heat stirring to dissolve sugar. Lower heat and Simmer 20 minutes. While simmering heat lids in water (do not boil). Place into sterile pint jars and seal.
• 3. Set on towel on counter and cover with another towel, cool over night. In the morning check to see if all sealed if not place in hot water bath and boil for 15 minutes too re-seal

Steps:

• Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.

Steps:

• Coarsely grind to the following amounts of each cucumbers (3 1/2 cups), carrots (1 1/2 cups) and onions (1 cup).
• Combine them and add salt.
• Let stand 3 hours; drain.
• Combine sugar, vinegar celery seed and mustard seed.
• Bring to a boil.
• Add vegetables to the above.
• Simmer uncovered for 20 minutes.
• Seal at once in hot sterilized jars.
• Makes 2 1/2 pints.
• Chill before serving.

Steps:

• Make the soup:.
• Heat the oil over medium high heat. Add the onions, carrots, and garlic, and cook for 5 minutes. Add the sugar, 1/2 teaspoon salt, curry, and cayenne and cook for 1 more minute. Add 5 cups of water, bring to a boil, reduce to a simmer, cover, and cook until carrots are tender, about 5 minutes. Puree soup in batches in a blender or a food processor until smooth. Stir in the lemon juice and viniegar and set aside.
• Make the relish:.
• Combine the cucumber, pistachios, ginger, cilantro, mint, and the remaining salt in a small bowl. Ladle the soup into bowls and top with the relish. Enjoy!

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel and shred carrots. Measure exactly 2-1/2 cups of the prepared carrots into 6- or 8-qt. saucepot. Peel, seed and shred cucumbers. Measure exactly 1 cup of the prepared cucumbers into saucepot. Finely chop onion and red pepper. Measure exactly 1/4 cup of each into prepared vegetables in saucepot. Stir in vinegar, salt, mustard and celery seed.
• Stir pectin into prepared vegetable mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Boil vinegar, sugar, salt and water in a saucepan for 1 minutes.
• Mix onion, carrot and cucumber pieces in a serving bowl.
• Pour just vinegar mixture over vegetables to cover.
• Taste to see if extra vinegar, sugar or salt is needed to balance flavor.
• For those who prefer spicy relish, in small amounts add chili paste.
• Garnish with chopped corriander.
• Serve with satays, fish cakes or crispy deep-fried snacks.

Steps:

• Combine carrots, sugar, juice and rind.
• Taste.
• If you want a sweeter relish, add more sugar.
• Mix well; refrigerate a few hours before use.