This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Sweet Zucchini Relish
Zucchini Relish with Sweet Peppers
Sweet Potato and Carrot Soup with Cardamom
Mommy's Sweet Carrot Milk
Grandma's Carrot Cake
more »
Top Related Articles
Sweet Onions
Sweet Potatoes
7 Sweet Rhubarb Recipes
Caramelizing Onions
Carrots Are Tops
Onions On a Roll
Dicing Onions
Caramelizing Onions, Step-by-Step
Asparagus Spears
Garlic
Related Collections
Fresh Cucumbers
Super Foods - Cabbage
Fresh Cabbage
Green Tomato
Summer Fruits and Vegetables

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Grandma's Sweet Carrot Relish

By: shozzy

"A sweet carrot relish, this is my fave on a toasted bagel or croissant with warm Montreal smoked meat."

Rate/Review | Read Reviews (1)

Prep Time:
35 Min

Cook Time:
1 Hr 5 Min

Ready In:
5 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 quarts

Ingredients

3 cups chopped cabbage
3 cups chopped cucumber
3 cups chopped green tomato
3 cups chopped carrot
3 cups chopped onion
1/2 cup pickling salt
4 cups water
3 cups white vinegar
1 tablespoon celery salt
1 tablespoon mustard seed
6 cups white sugar
1 tablespoon ground mustard
1 tablespoon ground turmeric
1/2 cup all-purpose flour
3 (1 quart) sterilized canning jars with lids and rings

Directions

Combine the cabbage, cucumber, tomato, carrot, onion, and pickling salt in a large bowl; toss to combine. Allow to sit 2 hours. Rinse the mixture thoroughly with cold water; drain and squeeze to remove excess liquid.
Combine the vegetables with the water and vinegar in a large pot. Bring the mixture to a boil and allow to boil for 1 hour.
Stir the celery salt, mustard seed, and sugar into the vegetables. Mix the mustard, turmeric, and flour together in a bowl. Carefully spoon 2 tablespoons of the boiling water into the mustard mixture; stir into a paste. Add the paste back into the boiling vegetable mixture; cook and stir until thickened, about 5 minutes more. Cool completely in refrigerator before using.