Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds artichokes
- 1 cup salt
- 1 gallon water
- 8 red bell peppers
- 8 large white onions
- 1 pound sugar
- 1 quart vinegar
- 2 tablespoons mustard seed
- 1 tablespoons turmeric
- ½ teaspoon salt
Directions
Was artichokes well and trim if necessary.
Dissolve 1 cup salt in water in a large pot.
Add artichokes and let stand overnight then drain well.
Remove stems and seeds from peppers and peel onions.
Grind peppers, onions and artichokes using coarse blade then set aside.
In a large preserving kettle combine vinegar, sugar and spices then heat to boiling.
Add ground vegetables and heat to boiling.
Ladle boiling mixture into hot jars to within ¼ 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 ¼ 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.
Category:Cathy's Recipes
Category:Relish Recipes
Category:Artichoke Recipes
Category:Red bell pepper Recipes
Category:Onion Recipes
Category:Vinegar Recipes