Calico Carrot Chop Chop

One chop just wouldn’t do.

From a box sold in Columbiaville, Michigan.

Calico Carrot Chop Chop

20 medium sized carrots, pared and cut
4 large sweet green peppers, quartered and seeded
4 large sweet red peppers, quartered and seeded
6 large onions, peeled and quartered
2 c. sugar
2 Tbsp. salt
2 c. cider vinegar
1 Tbsp. dry mustard

  1. Put carrots, green and red peppers, and onions through a food chopper, using a course blade. (About 14 c.)
  2. Place in kettle; add boiling water to cover; let stand 5 minutes, then drain. Return to kettle.
  3. Stir in remaining ingredients. Heat stirring several times to boiling, then simmer, stirring once or twice, five minutes. Put in jars.

Yesterdish reminder: Follow modern canning practices because botulism is never yesterdelicious.

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