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Ingredients

3 cups chopped cabbage 3 cups chopped cucumber 3 cups chopped green tomato 3 cups chopped carrot 3 cups chopped onion ½ 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 ½ cup all-purpose flour 3 (1 quart) sterilized canning jars with lids and rings

Nutrition Info

58.5 calories carbohydrate: 14.5 g cholesterol: : - fat: 0.1 g fiber: 0.4 g protein: 0.4 g saturatedFat: : - servingSize: - sodium: 627.4 mg sugar: 13.3 g transFat: : - unsaturatedFat: : -

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.

3 quarts

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