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Antipasto Relish

southern.chef's picture
Ingredients
  Canned artichoke hearts 14 Ounce, drained
  Canned mushroom stems and pieces 8 Ounce, drained
  Diced pimiento 4 Ounce, drained
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Instant minced onion 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Seasoned salt 1 Teaspoon
  Italian seasoning 2 1⁄2 Teaspoon
  Seasoned pepper 1⁄2 Teaspoon
Directions

Chop artichoke hearts and mushrooms, place in a bowl.
Add pimiento, celery, and green pepper, mixing well.
Combine vinegar and remaining ingredients in a saucepan.
Bring to a boil, remove from heat, and cool.
Pour over vegetables, and mix well.
Serve relish with crackers.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Servings: 
4

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