Dilly Artichoke and Vegetable Relish
For gifts, spoon the colorful relish into glass jars and tie on a pretty ribbon. Attach a note with instructions to store in the refrigerator and to serve as an appetizer or relish to accompany meat or poultry.
Prep Time:
25 mins
Total Time:
12 hrs 25 mins
Servings:
Makes 5-1/2 cups
Ingredients
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1 9-ounce package frozen artichoke hearts, partially thawed and quartered
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Boiling water
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2 cups cauliflower flowerets
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1 small onion, cut into thin wedges
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1 6-ounce can pitted ripe olives, drained
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1 4-ounce jar sliced pimiento, drained
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1/2 cup vinegar
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1/2 cup olive oil or salad oil
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1 tablespoon sugar
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1/2 teaspoon dried dillweed
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1/2 teaspoon lemon-pepper seasoning
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2 cloves garlic, minced
Directions
1.
In a large saucepan cook artichoke hearts, covered, in a small amount of boiling water for 2 minutes. Add cauliflower. Return to boiling; reduce heat. Cover and simmer for 3 minutes more; drain. Stir in the onion, olives, and pimiento. Transfer vegetables to a nonmetal storage container.
2.
In a screw-stop jar combine vinegar, oil, sugar, dillweed, lemon-pepper seasoning, and garlic. Cover and shake thoroughly. Pour over vegetables. Stir gently to coat. Cover and marinate in the refrigerator overnight or up to 7 days, stirring occasionally. Makes 5-1/2 cups (twenty-two 1/4-cup servings).
Nutrition information
Calories 66, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 103 mg, Carbohydrate 3 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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