Mixed Vegetable Relish Recipe
Ingredients
| Cauliflower - 1/2 small head, cut in flowerets and sliced | ||
| Carrots - 2, pared, cut in 2-inch strips | ||
| Celery - 2 stalks, cut in 1-inch pieces (1 cup) | ||
| Green pepper - 1, cut in 2-inch strips | ||
| Pimientos - 1 jar (4 oz), drained, cut in strips | ||
| Pitted Green olives - 1 jar (3 oz), drained | ||
| Wine vinegar | 3/4 Cup (16 tbs) | |
| Olive or salad oil - 1/2 cup | ||
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
| Water | 1/4 Cup (16 tbs) | |
Directions
MAKING
1) In a large skillet add all ingredients. Mix together.
2) Bring to boil stirring occasionally.
3) Decrease heat and simmer, covered for 5 minutes.
4) Refrigerate for at least 24 hours.
SERVING
Drain well before serving the relish.
1) In a large skillet add all ingredients. Mix together.
2) Bring to boil stirring occasionally.
3) Decrease heat and simmer, covered for 5 minutes.
4) Refrigerate for at least 24 hours.
SERVING
Drain well before serving the relish.
Chef
