Dilly Artichoke and Vegetable Relish

For gifts, spoon the colorful relish into glass jars and tie on a pretty ribbon. Attach a note with instructions to store in the refrigerator and to serve as an appetizer or relish to accompany meat or poultry.

Makes:
22 servings
Serving Size:
1/4 cup
Yields:
5-1/2 cups
Prep:
25 mins
Chill:
12 hrs
Rate me!


Dilly Artichoke and Vegetable Relish

Ingredients
1
9 ounce package frozen artichoke hearts, partially thawed and quartered
 
Boiling water
2
cups cauliflower flowerets
1
small onion, cut into thin wedges
1
6 ounce can pitted ripe olives, drained
1
4 ounce jar sliced pimiento, drained
1/2
cup vinegar
1/2
cup olive oil or salad oil
1
tablespoon sugar
1/2
1/2
teaspoon lemon-pepper seasoning
2

Directions

  1. In a large saucepan cook artichoke hearts, covered, in a small amount of boiling water for 2 minutes. Add cauliflower. Return to boiling; reduce heat. Cover and simmer for 3 minutes more; drain. Stir in the onion, olives, and pimiento. Transfer vegetables to a nonmetal storage container.
  2. In a screw-stop jar combine vinegar, oil, sugar, dillweed, lemon-pepper seasoning, and garlic. Cover and shake thoroughly. Pour over vegetables. Stir gently to coat. Cover and marinate in the refrigerator overnight or up to 7 days, stirring occasionally.

Nutrition Facts

(Dilly Artichoke and Vegetable Relish)
    Per serving:
  • 66 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 103 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...