Raw Carrot Pickle


2 large cabbage
8 large onions
8 large carrots
1/2 cup salt
4 cups vinegar
1 cup water
6 cups sugar
4 tablespoons celery seeds
2 tablespoons mustard seeds


  • In a large pot mix vinegar, water and sugar. Bring to boil and remove from heat.
  • Stir in celery and mustard seeds and cool.
  • Wash and dry the jars in the oven. Let them cool.
  • Put cabbage, onions and peeled carrots through a chopper.
  • Add 1/2 cup of salt and stir.
  • Let stand for 30 minutes and drain well.
  • Put in jars and seal. Store in cool place.

Real Cooking

A pickle is a food, usually comprising one or more fruits or vegetables that has been preserved and flavoured in either a brine (salt solution) or a vinegar solution, or a combination of the two; or in mustard.

Unlike the canning process, pickling does not require the food to be made completely sterile before it is sealed. The acidity or salinity of the solution makes it an environment in which bacteria or fungi do not easily grow.

Many traditional pickles involve a process of fermentation and the brine or acid is part of what ensures that the right bacteria are involved.

The USA pickle market is dominated by cucumber pickles such as gherkins. In the US, the word "pickle" by itself usually refers to a pickled cucumber. Cucumbers may be cooked in spiced sugar syrup (sweet pickles), pickled in brine with dill (dill pickles), or with dill and garlic (kosher dills).

Pickle relish, a traditional condiment for hot dogs, is made from sweet pickles.