Mixed Vegetable Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 6 pints
- 1 teaspoon turmeric
- 3 cups cider vinegar
- 3 tablespoons prepared mustard
- 2 large carrots, peeled
- Carbohydrate 40 g(13%)
- Fat 1 g(2%)
- Fiber 9 g(34%)
- Protein 8 g(16%)
- Saturated Fat 0 g(2%)
- Sodium 171 mg(7%)
- Calories 204
Preparation Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.
Preparation Cut out the stem and end of the tomatoes. Grind all the vegetables together in a meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-salted water and let stand overnight. The next day pour vegetables and brine into a large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a pot, add the vinegar and cook over a medium heat, stirring constantly, until thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal.
