This carrot relish recipe comes with a story, a confession, and a whole lot of heart.
It all started with our lovely friend Edith winning some lotto tickets during the morning show with me. I mentioned that I would be attending the Luncheon of Hope, an event where everyone comes together to raise funds in support of breast cancer and Edith said she would also be there!
When I ran into Edith at the event I didn’t know that she is a breast cancer survivor herself and what a lovely lady she is!
Her name is Edith, and she brought along the most incredible carrot relish I’d ever tasted. Naturally, I had to have the recipe. But Edith, well, she had a confession to make.
Turns out, this wasn’t just any family recipe. It was one she’d “borrowed” herself from her own cousin years ago! She recounted the story with a twinkle in her eye, admitting she’d snuck a peek at her cousin’s recipe box and copied it down when no one was looking. Years later, she finally came clean to her cousin, who, thankfully, found the whole thing rather amusing..
Today, I called Edith to thank her again for the relish and, of course, to get the recipe. She happily shared it, and now, I’m sharing it with all of you. After all, a recipe this good deserves to be shared!
Thank you Edith for your recipe and continue to be the strong, kind and amazing lady that you are!
Edith’s Carrot & Cucumber Relish Recipe
(Makes about 12 jelly jars)
Ingredients:
- 7 cups cucumbers, finely chopped (4-5 cucumbers)
- 3 cups carrots, finely chopped
- 2 cups onions, finely chopped
- 4 tablespoons common salt OR 6 tablespoons pickling salt
- 5 cups white sugar
- 3 cups vinegar
- 3 teaspoons celery seed
- 3 teaspoons mustard seed
Instructions:
- Combine and Drain: In a large bowl, combine the chopped cucumbers, carrots, onions, and salt. Let stand for 3 hours, then drain well. (Edith recommends squeezing the mixture in a jelly bag until quite dry.)
- Boil and Simmer: In a large pot, combine the sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until the sugar dissolves. Add the drained vegetables and simmer for about 20 minutes.
- Pack and Seal: Pack the hot relish into sterilized jars and seal according to canning instructions.
Tips from Edith:
- English cucumbers work particularly well for this recipe.
- Make sure your jars are sterilized properly to ensure safe canning.
- This relish is delicious on burgers, hot dogs, sandwiches, and more!
