Artichoke Relish - 33g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Artichokes
1 cup Salt
1 gallon Water
6 sweet peppers -- to 8, red or Green
6 large onions -- to 8
1 pound Sugar
1 quart Vinegar
2 tablespoons Mustard seed
1 tablespoon Turmeric
1/2 teaspoon Salt
You'll need a large, deep container in which to soak the artichokes and a food grinder or processor. The recipe makes ten 1/2 pint jars. In addition to the basic equipment you will need a large mixing bowl and a food grinder or mill.
Select fresh, tender artichokes. Wash well and trim, if necessary. Dissolve 1 cup salt in water in a large pan. Add artichokes and let stand overnight. Drain well. Organize ingredients, equipment, and work area. Remove stems and seeds from peppers and peel onions. Grind peppers, onions, and artichokes, using coarse blade. Set aside.
In a large preserving kettle, combine vinegar, sugar, and spices and heat to boiling. Add ground vegetables and heat to boiling. Ladle boiling mixture into hot jars to within 1/4 inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of the tops of the jars.Wipe tops and thread of jars with damp clean cloth.
Put on lids and screw bands as manufacturer directs.Process in boiling water bath 10 minutes.
Makes 10 half-pint jars (10 cups)
Source:
"Vegetablerecipes dot org"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; trace Fat (3.1% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5195mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
