If you are looking for something to make with all your garden vegetables, this relish is a must!! This is one of my favorites — Carrot Relish. It’s a sweet relish, almost a sweet & sour flavor, that’s great on the side of any meal, especially barbecue.
Today we are using all garden goodies! Garden carrots are lighter in color which gives the relish a lighter look. My mom had some cucumbers that were overgrown . The little cucumbers went into Dill Pickles that we made this past weekend, while the large ones get turned into Mom’s Chunky Mustard Pickles, Sweet Dill Relish or this delicious Carrot Relish!
Let’s get started!
First, peel, remove seeds and grate cucumbers. We need 3 cups grated. Add onion – we are using just 1 small garden onion, diced.
Next we need 4 cups of shredded carrot. I am grating by hand, but you can use a food processor if you like. If you want a bit more veggies, add an extra cup of carrot. I did not do this, so I got less relish.
Add carrot to cucumber. Chop red pepper. We are using 2 small red jalapenos and 2 candy cane chocolate cherry peppers. Dice the peppers. Add to the cucumber and carrot and add 2 tbsp pickling salt.
Mix well. Let sit for 3 hours. You’ll see all the liquid come out of the vegetables.
Time to drain! Line a colander with cheesecloth. Spoon or dump the vegetables. Do not rinse. Let drain.
Once it’s all in the colander let drain 10 minutes.
Squeeze any excess liquid.
Let sit in the cheesecloth in the colander.
Prepare brine. Bring to a boil, stirring often so sugar dissolves.
Once brine is boiling, add drained vegetables.
Stir well and break up any clumps. Cook for 15 minutes, stirring often so it does not burn.
Spoon into prepared jars. Mix to remove any air bubbles. Fill up to 1” headspace.
Wipe rims.
Place seals on and rings just finger tight.
Place in water bath canning pot. Process 10 minutes, adjusting for your altitude as necessary.
Carefully remove jars and let cool. It’ll seal when you hear the “pop”!!
I didn’t have any smaller jars so we used 500ml/pint jars and unfortunately only got 2 jars! But that’s totally ok. If you use 250ml jars, you’ll get 4. I have one jar that’s not quite up to the 1” headspace – that jar though it sealed, will get eaten first. The other jar is good to eat later this winter.
When we have more cucumbers, I’ll make another batch of this delicious relish and can it in smaller jars.
Carrot Relish
3 cups grated cucumber, peeled and seeds removed
4 cups shredded carrot
1/2 cup onion, diced – we used one garden onion
1/2 cup red pepper – we used peppers from our garden
2 tbsp pickling salt
Combine altogether. Stir well. Let sit 3 hours.
Drain vegetables and squeeze excess liquid. Set aside while brine cooks.
Brine:
1-1/2 cups granulated sugar
1-1/2 cups pickling vinegar
3/4 tsp mustard seed
1/2 tsp celery seed
Combine altogether, bring to a boil, stirring frequently so sugar does not burn. Add drained vegetables. Stir to break up clumps. Cook 15 minutes.
Spoon into prepared jars. Fill up to 1” headspace. Mix to remove any air bubbles. Wipe rims. Place seals on and rings just finger tight. Place in water bath canning pot. Process 10 minutes, adjusting for your altitude as necessary. Carefully remove jars and let cool. It’ll seal when you hear the “pop”!!
Makes 4 – 250ml jars or 2 – 500ml/pint jars
To get a bit more, add an extra cup of shredded carrots.
enjoy from Our City Homestead to yours