Raw Carrot Relish
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INGREDIENTS
- 3 tb Salt
- 1 lg head red cabbage
- 3 md Onions ; peeled
- 1 tb Celery seed
- 1 tb Allspice
- 10 Carrots ; peeled
- 1 tb Mustard seed
- 3 lg Green peppers ; seeded
- 3 lg Red peppers ; seeded
- 6 c White wine vinegar
- 2 c Sugar
INSTRUCTIONS
Put all vegetables through the coarse blade of a food chopped. Mix well & pack into hot, sterilized jars. (Color may be dark. The hot vinegar will restore good color.) Mix vinegar with remaining ingredients in saucepan. Bring to a boil & simmer 10 minutes. Pour boiling vinegar mixture over vegetables, covering completely. Cover jars. Store in refrigerator. Makes 4 quarts. SHARYN STEPHENS From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (7235g) | ||
| Recipe Makes: 1 | ||
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| Calories: 6530 | ||
| Calories from Fat: 208 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 23.1g | 31 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 10.5g | ||
| Polyunsanturated Fat 5.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 928mg | 32 % | |
| Potassium 8598.4mg | 226 % | |
| Total Carbohydrate 1487.9g | 438 % | |
| Dietary Fiber 87.9g | 352 % | |
| Sugars, other 1400g | ||
| Protein 52.2g | 75 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 6530
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