CARROT RELISH
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.
CARROT RELISH
Make and share this Carrot Relish recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 4h20m
Yield 5 half pints, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
- Add sugar, vinegar, celery seed and mustard seed.
- Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
- Stir more often near end of cooking time.
- Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
CARROT RELISH
This makes a refreshing, delicious accompaniment to all roasted or grilled meats, terrific for picnics as good side dish with barbequed foods, potato salad, or baked beans. Also, terrific to top cottage cheese and other salads. Will keep two weeks in fridge, but it won't last that long!
Provided by superbuna
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
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.
RHUBARB-CARROT RELISH
Provided by Mark Bittman
Categories easy, side dish
Time 25m
Yield almost 3 cups
Number Of Ingredients 5
Steps:
- Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
- When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
- Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 448 milligrams, Sugar 3 grams
CARROT AND CELERY RELISH
Rich flavors of carrots and celery relish compliments the taste of sandwiches or salad.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
- Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
- Mix cornstarch and water; stir into vegetable mixture.
- Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
- Spoon relish into container. Cover and store in refrigerator up to 3 weeks.
Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 125 mg
CUCUMBER CARROT RELISH
This is an Old recipe handed down from my Wife's Great Grandmother dateing back to the 1800's. I have not found it on any site any where . I hope you enjoy this as much as we do. It makes delicious tarter sauce. For tarter sauce strain and squeeze 2-3 tablespoons full and add to 1 cup of mayonnaise chill and serve. Or mix to...
Provided by Don Rose
Categories Other Sauces
Time 7h20m
Number Of Ingredients 8
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
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