Pomegranate Eggplant Relish

-
3 large
Vidalia onions, chopped
-
15
baby eggplant (or 1 small eggplant), chopped
-
3
yellow bell peppers, chopped
-
1
pomegranate, seeds and juice
-
2 cups
organic apple cider vinegar
-
3/4 cup
sugar
- Combine all ingredients in a large stockpot over high heat; bring to a boil. Reduce to low heat; simmer for 20 minutes.
- Sterilize six 1 pint jars and keep warm. Transfer hot relish mixture into the jars, leaving 1/4 inch of space at the top. Remove any air bubbles and secure caps on each jar.
- Submerge relish-filled jars into boiling water for 20 minutes. Test to ensure jars have sealed properly by pressing on the center of the lid, which should be slightly depressed.
- Cool jars. Store in a cool pantry or refrigerator. Enjoy.
Reviewed September 22, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Makes: 41 servings
- Calories63
- Carbohydrates14.8 g
- Cholesterol0 mg
- Fat0.4 g
- Saturated fat0.1 g
- Sodium5 mg
- Protein2 g
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