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Ingredients
- 4 med carrots cut 2" julienne
- 1 1/2 c. celery in 1/4" diagonal slices
- 1 med onion minced
- 1/2 c. minced green pepper
- 1 x garlic clove chopped
- 3/4 c. vinegar
- 1/2 c. dry white wine
- 2 Tbsp. sugar
- 2 Tbsp. salad oil
- 1 tsp mustard seed
- 1 tsp coriander seed crushed (optional)
- 1/4 tsp salt
- 1 dsh freshly-grnd black pepper
Directions
- In a saucepan, cook carrots and celery, covered, in a small amount of boiling water about 5 min or possibly till crisp tender; drain. Turn into a bowl.
- 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 warm vinegar mix over carrots and celery, tossing lightly to coat.
- Fill half-pint jars to 1/4-inch of top, seal, and process 15 min in warm water bath. Drain before serving.
- This recipe yields about 6 half-pint jars of relish.
- Yield: 6 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 871g | |
| Calories 659 | |
| Calories from Fat 258 | 39% |
| Total Fat 29.24g | 37% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 861mg | 36% |
| Potassium 1602mg | 46% |
| Total Carbs 69.97g | 19% |
| Dietary Fiber 12.3g | 41% |
| Sugars 45.5g | 30% |
| Protein 5.86g | 9% |
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