Vegetable Relish
Yield
5 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
green bell peppers
|
|
| 1 | small |
cabbage
head |
*
|
| 1 | pound |
onions
|
|
| 1 | pound |
carrots
|
|
| 2 ¾ | cups |
white vinegar
distilled |
|
| ¾ | cup |
water
|
|
| 1 ½ | cups |
sugar
granulated |
|
| 3 | tablespoons |
salt
|
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 | tablespoon |
celery seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
green bell peppers
|
|
| 1 | small |
cabbage
head |
*
|
| 453.6 | g |
onions
|
|
| 453.6 | g |
carrots
|
|
| 651 | ml |
white vinegar
distilled |
|
| 177 | ml |
water
|
|
| 355 | ml |
sugar
granulated |
|
| 45 | ml |
salt
|
|
| 15 | ml |
mustard seeds
|
|
| 15 | ml |
celery seeds
|
|
Directions
Wash, trim and quarter vegetables.
Put vegetables through food grinder, * using coarse blade; drain, discarding liquid.
Combine vinegar and remaining ingredients in large saucepot; heat to boiling.
Add vegetables; simmer 5 minutes, stirring occassionally.
Continue simmering while quickly packing one clean, hot jar at a time.
Fiil to within ½ inch of top making sure vinegar solution corers vegetables.
Cap each jar at once.
Process 5 minutes in boiling-water bath.
