Italian Garden Relish
(from JenniferGM’s recipe box)
Recipe from Sue Paterno, from Joe Paterno’s TV Quarterbacks Tailgating Cookbook. Sue’s note: I always double this as it is one of Joe’s favorite nibbles. (Joe Paterno, that is).
Jennifer’s note: I would change a few things. Instead of pimiento, I would do the jarred roasted red pepper. Instead of green olives, maybe black or Kalamato (sp?), or a mixture. I would decrease or omit the sugar altogether, and probably add a few more Italian spices (and maybe some garlic and onion for kicks). I would use white wine vinegar. It needs to be clear, as the cauliflower will get discolored with red colored vinegars.
Source: Charlotte Miller and Sue Paterno
Prep time: 30 minutes
Cook time: 15 minutes
Categories: Appetizers
Ingredients
- 1/2 head cauliflower, cut in flowers and slices
- 2 carrots, pared and cut in 2 inch strips
- 2 stalks celery (1 cup) cut in 1 inch pieces
- 1 green pepper, cut in 2 inch pieces
- 1 4-oz. pimiento jar, drained and cut into strips
- 1 3-oz. jar pitting green olives, drained
- 3/4 wine vinegar
- 1/4 cup olive or salad oil
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
Directions
-
Put all ingredients into a heavy skillet with 1/4 cup water. Bring to a boil, reduce heat and simmer (covered) for five minutes. Cool and refrigerate for at least 24 hours.