Carrot Celery Pickle Relish

Recipe Ingredients

4 cups	440g / 15oz	Carrots - cut 2" julienne (medium)
1 1/2 cups	165g / 5.8oz	Celery in 1/4" diagonal slices
1 cup	62g / 2.2oz	Onion - chopped (medium)
1/2 cup	73g / 2.6oz	Chopped green pepper
1		Garlic clove - minced
3/4 cup	177ml	Vinegar
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Salad oil
1 teaspoon	5ml	Mustard seed
1 teaspoon	5ml	Coriander seed - crushed (optional)
1/4 teaspoon	1.3ml	Salt
1		Freshly-ground black pepper

Recipe Instructions

In a saucepan, cook carrots and celery, covered, in a small amount of boiling water about 5 minutes or until 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 hot vinegar mixture over carrots and celery, tossing lightly to coat.

Fill half-pint jars to 1/4-inch of top, seal, and process 15 minutes in hot water bath. Drain before serving.

This recipe yields about 6 half-pint jars of relish.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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