Vegetable relish italiano
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | A msall head of cauliflower, cut into florets and sliced | |
| 2 | Carrots, cut into 2 inch strips | |
| 3 | Stalks celery, cut into 1 inch pieces | |
| 1 | Green pepper, cut into 2 inch strips | |
| 4 | ounces | Sliced pimento |
| ½ | cup | Pitted green or black olives, or combination of two |
| ¾ | cup | White wine vinegar |
| ½ | cup | Olive oil |
| ¼ | cup | Water |
| 2 | tablespoons | White sugar |
| 1½ | teaspoon | Onion salt |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Italian pepper |
| ¼ | teaspoon | Garlic powder |
Directions
Place all ingredients in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered for 5 minutes. Pour into appropriate containers. Cool. Refrigerate at least 24 hours.
Drain well before serving. Makes 6 cups, ½ cup per serving.
Keep refrigerated. Makes a great accompaniment with any pasta meal.
Origin: Watkins Food Gifts Cookbook. Shared by: Sharon Stevens, Sept/94. From: Sharon Stevens Date: 09-24-94