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Pickled Pineapple Pepper Relish Mold

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  Canned crushed pineapple 2 Cup (32 tbs)
  Green pepper 1 Medium, seeded and minced
  Red pepper 1 Medium, seeded and minced
  Minced celery 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)

Combine all ingredients, except gelatin, in a large bowl.
Marinate for 2 hours.
Drain liquid into a small saucepan.
Sprinkle gelatin over liquid to soften.
Heat, stirring to dissolve.
Combine with pineapple mixture.
Spoon into a 1-quart mold.
Chill until set.
Divide evenly.

Recipe Summary

Difficulty Level: 
Snack, Fruit Dessert

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 460 Calories from Fat 7

% Daily Value*

Total Fat 0.75 g1.2%

Saturated Fat 0.16 g0.78%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 90 mg3.7%

Total Carbohydrates 96 g32%

Dietary Fiber 11.1 g44.3%

Sugars 83.7 g

Protein 17 g33.6%

Vitamin A 95.6% Vitamin C 473.2%

Calcium 6% Iron 8.1%

*Based on a 2000 Calorie diet

Pickled Pineapple Pepper Relish Mold Recipe