- 2 cup Ground carrots; lightly packed
- 4 cup Ground cucumber (with peel)
- 1-1/2 cup Ground onion
- 2 Tbsp Coarse pickling salt
- 2-1/4 cup Granulated sugar
- 1-1/2 cup White vinegar
- 1-1/2 tsp Celery seed
- 1-1/2 tsp Mustard seed
Put vegetables into large saucepan. Mix in salt. Cover and let stand on counter 3 hours. Drain thoroughly. Add sugar, vinegar, celery seed and mustard seed.
Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasionally. Stir more often near end of cooking time.
Pour into hot sterilized half pint jars to within 1/4 of top. Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process in boiling water bath for 5 min.Servings: 5 half pints
Submitted by: Recipe Group Member
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