Garden Relish

Celebrate the Four Seasons Cookbook, 1979

1 hour — 2 Quarts

Ingredients

1⁄2	pound	baby carrots (scraped)
1		cucumber
2		ribs celery
2		green bell peppers (or red bell peppers)
1	small	cauliflower
1⁄4	pound	green beans (trimmed)
12	small	white onions (peeled)
1⁄4	cup	salt
3	cup	distilled vinegar
3	cup	water
1 1⁄2	cup	sugar
1⁄4	cup	mustard seed
1	teaspoon	dried tarragon
3⁄4	teaspoon	celery seed
3⁄4	teaspoon	mace
1⁄2	pound	mushrooms (vertically sliced)

Instructions

Slice carrots, cucumber and celery. Cut peppers into strips or rings. Break cauliflower into flowerets. Combine all with beans and onions in a bowl and sprinkle with salt. Cover and set aside for 2 hours.

Rinse vegetables and dry well. Combine vinegar, water, sugar and seasonings in a saucepan and bring to a boil. Reduce heat and simmer 2 minutes. Add rinsed vegetables and mushrooms. Bring to a boil; immediately remove from heat. Cool, then chill several hours. Keeps in refrigerator 1 to 2 weeks.