Carrot Relish

Sometimes I worry that I eat too many carrots. But then I’m like no, that’s impossible.  And I start worrying about more important things like whether or not Chris Christie’s lap band surgery really does mean he’s running for President in 2016.  I think it does.

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Bringing it back to carrots real quick.  I love them!  And I love this carrot relish my mom makes. It’s slightly sweet and is an interesting alternative to to typical appetizer dips.  Plus, you can eat it by itself if you’re not into crackers. And by not into crackers I mean not into eating like a normal person.  Because everyone loves crackers and I know your games.

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As much as I love all things carrot, you have to be extremely careful when telling my mom you like something. She specializes in taking things one step too far.

You compliment her macaroni salad once, and you will be eating it on your birthday for the rest of your life. Ask her for a toothbrush, and she will give you 30 to choose from. Say you like baseball; she will disappear and come back a few minutes later dressed in a giant baseball costume. These are all 100% real-life examples.
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.And that’s how I ended up with 3 pounds of carrot relish a few weeks ago.
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But 3 pounds of carrot relish is better than no carrot relish. And 200 pounds of Chris Christie is is better than 400, so nobody has anything to worry about today.
And here’s how you make carrot relish.
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CARROT RELISH

Recipe  from Linda Crosson – pictured (against her will) below 

Ingredients:
  • 1 pound of baby carrots
  • 1/2 white onion
  • 1 green pepper
  • 1/2 cup pimientos
  • 3 cups of water
  • 2/3 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tsp oregano
Instructions
  1. Cut carrots into 1/2″ slices and bowl for 4-5 minutes. Drain and let cool.
  2. Dice onion, pepper and pimientos, and mix with carrots in a large boil.
  3. Bring 3 cups of water to a boil and add sugar, salt and oregano.
  4. Turn off the heat and add vinegar.
  5. Pour mixture over vegetables and let cool.
  6. Let marinate and refrigerate in air-tight container.

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Kaitlin & Mom

:)

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