Olive-Vegetable Relish

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Preparation info

  • About

    2 pints

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup wine vinegar
  • ¾ cup salad or olive oil
  • 1 tablespoon sugar
  • 1 garlic clove, slivered
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ¾ cup pimiento-stuffed olives
  • ½ cup chopped celery
  • ¾ cup diced cauliflower
  • 1 tablespoon capers
  • ½ cup diced carrots
  • ½ cup diced white turnips
  • ½ cup small white onions
  • ½ cup diced green pepper
  • ½ cup diced summer squash
  • ¼ cup chopped canned pimientos

Method

  1. Combine the vinegar, oil, sugar, garlic, pepper and paprika in a jar or bottle. Shake well to blend thoroughly.

  2. Place the remaining ingredients in a mixing bowl. Pour the liquid mixture over them and mix well. Chill for at least forty-eight hours.

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