Carrot And Celery Relish Recipes

PICKLED CELERY RELISH

Steps:

• Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl.
• In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and chile to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month).

CELERY AND CARROT SOUP

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
• Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

SIMPLE CARROTS AND CELERY SIDE DISH

Steps:

• Put stock in medium sized pot and bring to a rapid boil.
• Add the carrots and the celery to the pot.
• Boil for about 10 to 12 minutes or until the carrots are tender.
• Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.

CARROT AND CELERY RELISH

Steps:

• Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
• Mix cornstarch and water; stir into vegetable mixture.
• Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
• Spoon relish into container. Cover and store in refrigerator up to 3 weeks.

GRANDMA'S SWEET CARROT RELISH

Steps:

• 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.

CARROT RELISH

Steps:

• Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
• Add sugar, vinegar, celery seed and mustard seed.
• Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
• Stir more often near end of cooking time.
• Pour into hot sterilized pint jars to within 1/4 inch 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 a boiling water bath for 5 minutes.

CARROT RELISH

Steps:

• Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.

CUCUMBER CARROT RELISH

Steps:

• 1. Grind cucumbers, carrots and onions. Place in large bowl, add salt and mix. Let set for three hours. Place in strainer drain for two hours.
• 2. Dump into a large pot, add remaining ingredients and bring to a boil over high heat stirring to dissolve sugar. Lower heat and Simmer 20 minutes. While simmering heat lids in water (do not boil). Place into sterile pint jars and seal.
• 3. Set on towel on counter and cover with another towel, cool over night. In the morning check to see if all sealed if not place in hot water bath and boil for 15 minutes too re-seal