This can be made up one week in advance and stored in glass mason jars in the refrigerator. Once made, it will keep for a month in the refrigerator. I love this relish with any grilled or roasted meat including beer-can chicken, but I have also been known to top a block of cream cheese with it, making a quick and crave-able appetizer. Serve with whole wheat crackers and your favorite libation. Like me, you may like it so much that you keep it on hand year round.

Makes about 4 cups

3          pounds carrots, peeled and coarsely grated

1          cup thinly sliced shallots (about 6 shallots)

6 to10 small jalapeños or assorted hot peppers, seeded and sliced in thin rings 

2          tablespoons kosher salt

3          cups distilled white vinegar

2          cups granulated white sugar or Sugar in the Raw

2          teaspoons pickling spice 

2          teaspoons red chile pepper flakes (optional) 

1          teaspoon whole cloves

1          teaspoon whole black peppercorns

Special equipment: 5 pint or 4 quart canning jars and lids, sterilized and ready for canning (see Note)

Place the carrots, shallots, and jalapeños in a large stockpot and set aside. 

Combine the salt, vinegar, sugar, pickling spice, chile flakes, if using, cloves, and peppercorns in a medium-size heavy-bottomed stockpot and bring to a boil over high heat. When the vinegar mixture is boiling, pour it over the vegetables and stir continually with a long handled wooden spoon. Be careful not to let the boiling vinegar splash because it could cause a burn. The boiling vinegar should cook the vegetables enough; you want them to be brightly colored and crunchy. Cool the vegetables in the vinegar to room temperature.  

When the vegetables have cooled, divide them among the prepared canning jars, leaving a 3-inch head space. Bring the remaining liquid to a boil again and divide it among the jars. You want there to be a high liquid-relish ratio. Make sure that the liquid level is about 1/2 inch above the relish and leave another 1/2-inch space below the top seam of the jar.

Place the canning lids and rings on the jars and tighten them. Turn the hot jars upside down so that all the heat is on the seals. Turn them back upright when the jars are completely cool. As they cool, you will hear a popping noise as they seal. After the relish cools, you can start to use it immediately. It will keep stored in the refrigerator for up to 6 months.

Note: I wash and sterilize my jars, lids, and rings in the dishwasher, timing it so the cycle is done and the jars are hot when I am ready to pack them.

ALL RECIPES ©ELIZABETH KARMEL 2020