Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 cups fresh corn
- 4½ cups coarsely grated carrots
- 2 cups chopped white onions
- ½ cup chopped red peppers
- 1 cup sugar
- 2 tablespoons salt
- 1½ tablespoons celery seed
- 1½ tablespoons mustard seed
- 3 cups cider vinegar
Directions
Combine all ingredients and bring to a boil.
Cover and simmer 15 minutes stirring occasionally.
Pour boiling hot mixture into hot pint jars leaving ⅛ inch head space.
Adjust caps and process in boiling water bath 15 minutes.
Category:Cathy's Recipes
Category:Relish Recipes
Category:Corn Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Red bell pepper Recipes
Category:Cider vinegar Recipes