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Pickled Pineapple Pepper Relish Mold Recipe
|Canned crushed pineapple||2 Cup (32 tbs)|
|Green pepper||1 Medium, seeded and minced|
|Red pepper||1 Medium, seeded and minced|
|Minced celery||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
Serving size: Complete recipe
Calories 460 Calories from Fat 7
% Daily Value*
Total Fat 0.75 g1.2%
Saturated Fat 0.16 g0.78%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90 mg3.7%
Total Carbohydrates 96 g32%
Dietary Fiber 11.1 g44.3%
Sugars 83.7 g
Protein 17 g33.6%
Vitamin A 95.6% Vitamin C 473.2%
Calcium 6% Iron 8.1%
*Based on a 2000 Calorie diet
Marinate for 2 hours.
Drain liquid into a small saucepan.
Sprinkle gelatin over liquid to soften.
Heat, stirring to dissolve.
Combine with pineapple mixture.
Spoon into a 1-quart mold.
Chill until set.