Sweet Vegetable Relish
Yield
3 pintsPrep
10 minCook
20 minReady
6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
carrots
peeled, sliced |
|
| 1 | large |
sweet red bell peppers
chunked |
*
|
| 1 | each |
sweet red bell peppers
chunked |
|
| 2 | each |
onions
chunked |
|
| 1 | each |
cucumbers
seeded, cut up |
|
| ½ | cup |
ginger
sliced |
|
| 1 | cup |
vinegar
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
carrots
peeled, sliced |
|
| 1 | large |
sweet red bell peppers
chunked |
*
|
| 1 | each |
sweet red bell peppers
chunked |
|
| 2 | each |
onions
chunked |
|
| 1 | each |
cucumbers
seeded, cut up |
|
| 118 | ml |
ginger
sliced |
|
| 237 | ml |
vinegar
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
Directions
Prepare all vegetables.
Then combine ginger root, dried chiles, vinegar, sugar and salt with ¾ cup water in a saucepan.
Bring to a rapid boil, reduce heat and simmer for 5 minutes; remove from heat, cool to tepid and add carrots.
Cool completely, stirring from time to time.
Add bell pepper, sweet red pepper, onions and cucumber.
Pour into a bowl and chill for at least 4 hours, or overnight in the refrigerator.
May be stored in the refrigerator for up to 3 days.
