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Raw Carrot Relish

From Lynne Wilson


4 cups carrots, peeled, coarsely shredded (about 1 pound)
⅔ cup red onion, chopped
¾ cup green pepper, diced ¼-inch
½ cup water
⅔ cup sugar
⅔ cup white vinegar
½ tsp. salt
1 tsp. whole cloves
1 tsp. whole allspice
½ cinnamon stick


Mix the carrots, onion, and pepper in a glass or stainless-steel bowl.

Place the remaining ingredients in a small saucepan and bring to a boil. Lower the heat and simmer, covered, for 10 to 12 minutes. Strain the hot marinade, then pour over the carrot mixture. Mix very well. Cover and marinate in the refrigerator for at least 24 hours, stirring occasionally. Serve chilled.