Dilly Artichoke and Vegetable Relish
9 ounce package frozen artichoke hearts, partially thawed and quartered
cups cauliflower flowerets
small onion, cut into thin wedges
6 ounce can pitted ripe olives, drained
4 ounce jar sliced pimiento, drained
cup olive oil or salad oil
teaspoon dried dillweed
teaspoon lemon-pepper seasoning
cloves garlic, minced
- 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.
- 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