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Pickled Garden Relish

American.Chef's picture
Ingredients
  Cauliflower 1⁄2 Small
  Carrots 2
  Celery stalks 1 Cup (16 tbs)
  Green pepper 1
  Pimento 4 Ounce
  Pitted green olives 3 Ounce
  Wine vinegar 3⁄4 Cup (12 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
Directions

Break cauliflower into flowerets; slice.
Pare carrots; cut in 2-inch strips.
Cut celery in 1-inch pieces; cut green pepper in 2-inch strips.
Drain pimento; cut in strips.
Drain olives.
Combine all ingredients with 1/4 cup water in large skillet; bring to a boil, stirring occasionally.
Reduce heat; simmer, covered, for 5 minutes.
Cool.
Refrigerate for at least 24 hours.
Drain well before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Servings: 
6

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3.86842
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 238 Calories from Fat 178

% Daily Value*

Total Fat 20 g30.9%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 375.4 mg15.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 3.1 g12.2%

Sugars 8.6 g

Protein 2 g3.8%

Vitamin A 82.3% Vitamin C 100.9%

Calcium 3.8% Iron 6.3%

*Based on a 2000 Calorie diet

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Pickled Garden Relish Recipe