Pickled Garden Relish Recipe
Ingredients
| Cauliflowerets | 3 Cup (16 tbs) | |
| 2 medium carrots, cut into 2 x 1/4-inch strips | ||
| Water | 1/4 Cup (16 tbs) | |
| 1 medium red pepper, cut into 2 x 1/4-inch strips | ||
| 2 stalks celery, sliced 1/2 inch thick | ||
| 2/3 cup whole green or black olives | ||
| White wine vinegar | 3/4 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Pepper | 1/4 Teaspoon | |
Directions
In 1 1/2-quart casserole, combine cauliflower, carrots and water.
Cover.
Microwave at High for 3 to 5 minutes, or until vegetables are hot, but still crisp, stirring once.
Stir in red pepper, celery and olives.
Set aside.
In 2-cup measure, blend vinegar, olive oil, sugar, salt, oregano and pepper.
Pour vinegar and oil mixture over vegetables.
Mix well.
Recover.
Chill for at least 8 hours or overnight.
Drain before serving.
Cover.
Microwave at High for 3 to 5 minutes, or until vegetables are hot, but still crisp, stirring once.
Stir in red pepper, celery and olives.
Set aside.
In 2-cup measure, blend vinegar, olive oil, sugar, salt, oregano and pepper.
Pour vinegar and oil mixture over vegetables.
Mix well.
Recover.
Chill for at least 8 hours or overnight.
Drain before serving.
Chef
