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Dilly Artichoke and Vegetable Relish
Ingredients
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1
9 ounce package frozen artichoke hearts, partially thawed and quartered
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Boiling water
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2
cups cauliflower flowerets
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1
small onion, cut into thin wedges
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1
6 ounce can pitted ripe olives, drained
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1
4 ounce jar sliced pimiento, drained
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1/2
cup vinegar
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1/2
cup olive oil or salad oil
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1
tablespoon sugar
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1/2
teaspoon dried dillweed
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1/2
teaspoon lemon-pepper seasoning
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2
cloves garlic, minced
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)
- Servings Per Recipe 22,
- Calories 66,
- Protein (gm) 1,
- Carbohydrate (gm) 3,
- Fat, total (gm) 6,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 9,
- Sodium (mg) 103,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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