Mixed Vegetable Relish Recipe
Ingredients
| Carrots | 3 Cup (16 tbs), finely chopped | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Green pepper | 3/4 Cup (16 tbs), finely chopped | |
| Pepper red | 3/4 Cup (16 tbs), finely chopped | |
| Cabbage | 3/4 Cup (16 tbs), finley chopped | |
| Cider vinegar | 2 Cup (16 tbs) | |
| 2 cups Karo light corn syrup | ||
| 1 tablespoon uniodized salt | ||
| Mustard seed | 1/2 Teaspoon | |
| Celery seed | 1/2 Teaspoon | |
Directions
Place first 5 ingredients in 5-quart saucepan.
Cover with boiling water, let stand 5 minutes.
Drain well.
Return to saucepan; stir in remaining ingredients.
Stirring frequently, bring to boil over mediumheat.
Reduce heat.
Stirring occasionally, boil gently 20 minutes, or until mixture thickens.
Immediately ladle into clean, hot half-pint jars, leaving 1/4-inch headspace.
Wipe top edges with damp towel.
Seal according to jar manufacturer's directions.
Process in boiling-water bath for 10 minutes.
Cover with boiling water, let stand 5 minutes.
Drain well.
Return to saucepan; stir in remaining ingredients.
Stirring frequently, bring to boil over mediumheat.
Reduce heat.
Stirring occasionally, boil gently 20 minutes, or until mixture thickens.
Immediately ladle into clean, hot half-pint jars, leaving 1/4-inch headspace.
Wipe top edges with damp towel.
Seal according to jar manufacturer's directions.
Process in boiling-water bath for 10 minutes.
Chef
