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Mixed Squash Relish

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  Chopped yellow squash 1 Cup (16 tbs)
  Chopped squash zucchini 1 Cup (16 tbs)
  Carrot 1⁄2 Medium
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  White wine vinegar 1 Cup (16 tbs)
  Unsweetened apple juice 2 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Minced gingerroot 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Pimiento 2 Ounce

Combine first 5 ingredients in a large sauce-pan.
Combine vinegar, apple juice, sugar, dry mustard, gingerroot, salt, and pepper in a jar,- cover fightly, and shake vigorously.
Pour over vegetables; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are crisp-tender.
Transfer to a medium bowl; stir in pimiento.
Cover and refrigerate at least 24 hours before serving.
Serve with meats.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 221 Calories from Fat 8

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 326.6 mg13.6%

Total Carbohydrates 40 g13.4%

Dietary Fiber 8.3 g33.1%

Sugars 25.6 g

Protein 7 g13.8%

Vitamin A 146.8% Vitamin C 253.7%

Calcium 12% Iron 22%

*Based on a 2000 Calorie diet

Mixed Squash Relish Recipe