Relish
Yield
4 servingsPrep
30 minCook
15 minReady
525 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
green bell peppers
seeded |
|
| 2 | medium |
tomatoes
cored |
|
| 1 | medium |
onions
|
|
| 1 | medium |
zucchini
|
|
| ½ | small |
eggplant
pared |
*
|
| 2 | tablespoons |
salt
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
vinegar
|
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
mustard seeds
|
|
| ¾ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
fine herbs
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
green bell peppers
seeded |
|
| 2 | medium |
tomatoes
cored |
|
| 1 | medium |
onions
|
|
| 1 | medium |
zucchini
|
|
| 0.5 | small |
eggplant
pared |
*
|
| 3E+1 | ml |
salt
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
vinegar
|
|
| 237 | ml |
water
|
|
| 5 | ml |
mustard seeds
|
|
| 3.8 | ml |
celery seeds
|
|
| 1.3 | ml |
fine herbs
|
* |
Directions
Using the coarse blade of a food chopper, grind the peppers, tomatoes, onion, zucchini and eggplant.
Stir the salt into the vegetables and let stand overnight.
Rinse and drain the vegetables.
In a medium saucepan, combine the sugar, vinegar, water, mustard seed, celery seed and fine herbs.
Stir in the vegetables. Bring to boiling then reduce the heat and simmer for 5 minutes, stirring frequently.
Cool, then cover and chill until ready to use.
Makes about 4 cups of relish.
