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| Mixed Vegetable Relish
1/2 small head of cauliflower, cut in flowerets and sliced
2 carrots, pared, cut in 2 inch strips
2 stalks celery, cut in 1 inch pieces ( 1 cup)
1 green pepper, cut in 2 inch strips
one 4 ounce jar of pimientos, drained, cut in strips
one 3 ounce jar of pitted green olives, drained
3/4 cup of wine vinegar
1/2 cup of olive or salad oil
2 tablespoons of sugar
1 teaspoon of salt
1/2 teaspoon of dried oregano leaves
1/4 teaspoon of pepper
1/4 cup of water
In a large skillet, combine all ingredients. Bring to boil, stir occasionally. Reduce heat, simmer, covered, 5 minutes. Cool, then refrigerate at least 24 hours. Drain well. Makes 8 to 10 antipasto servings |
Dips & Sauces Cookbooks
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