|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)|
|Garlic powder||1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Italian seasoning||2 1⁄2 Teaspoon|
|Seasoned pepper||1⁄2 Teaspoon|
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.