Artichoke Relish Recipe

Name: Artichoke Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gal. artichokes; 1 qt. chopped onions; 6 peppers (3 red and 3 green); 3 lb. shredded cabbage; 1/2 gal. vinegar; 3 Tbsp. mustard seed; 1 jar prepared mustard (medium-size); 3/4 c. flour; 3 lb. sugar (6 c.); 1 Tbsp. turmeric; 1 Tbsp. black pepper

Servings: persons

1 gal. artichokes
1 qt. chopped onions
6 peppers (3 red and 3 green)
3 lb. shredded cabbage
1/2 gal. vinegar
3 Tbsp. mustard seed
1 jar prepared mustard (medium-size)
3/4 c. flour
3 lb. sugar (6 c.)
1 Tbsp. turmeric
1 Tbsp. black pepper

1
Wash and cut up the artichokes, onions and peppers.
2
Mix all the vegetables and let soak overnight in 1 gallon of water and 1 cup salt.
3
Next morning, pour into colander and squeeze out the water.
4
Mix vinegar, sugar, turmeric, pepper and mustard seed. Add this to the vegetables.
5
Boil for 10 minutes.
6
Save out 1 cup of vinegar to mix with the flour and prepared mustard and add this after the pickles have boiled the 10 minutes, then cook 5 minutes more.
7
Put in jars (real hot) and seal.

1576

kcal

Calories

Fat

391

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 gal. artichokes, 1 qt. chopped onions, 6 peppers (3 red and 3 green), 3 lb. shredded cabbage, and more.

Yes, Artichoke Relish falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Relish

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