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Killer Carrot Relish18 carrots
4 green peppers( Jalapeno, serrano, etc.)
4 red peppers (bells, fresno, Johnny Nardello)
1/2 cup salt
3 cups sugar
6 cups vinegar
2 T mustard seed
2 T celery seed (I used pink peppercorns at the market
Chop all vegetables using food processor (I use the grater attachment). Pour salt over vegetables and let stand for 2 hours in a glass, ceramic, or plastic bowl. Drain vegetables. Put remaining ingredients into a large pot, and add vegetables. Bring to a boil. Pack into hot, sterilized pint sized jars. Process in boiling water bath for 15 minutes. Check to make sure jars have completely sealed. Yield: 8 pints (give or take)
Note: If you do not can, smaller batches of relish may be stored in the refrigerator for up to 3 months.
See you at the Market!