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Relish

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

15 min

Ready

525 min
Low 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
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2 medium tomatoes
cored
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1 medium onions
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1 medium zucchini
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½ small eggplant
pared
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2 tablespoons salt
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1 cup sugar
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1 cup vinegar
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1 cup water
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1 teaspoon mustard seeds
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¾ teaspoon celery seeds
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¼ teaspoon fine herbs
*

Ingredients

Amount Measure Ingredient Features
2 medium green bell peppers
seeded
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2 medium tomatoes
cored
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1 medium onions
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1 medium zucchini
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0.5 small eggplant
pared
* Camera
3E+1 ml salt
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237 ml sugar
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237 ml vinegar
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237 ml water
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5 ml mustard seeds
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3.8 ml celery seeds
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 2502% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3503mg 146%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 12%
Sugars g
Protein 4g
Vitamin A 17% Vitamin C 110%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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