Vidalia onions, chopped
baby eggplant (or 1 small eggplant), chopped
yellow bell peppers, chopped
pomegranate, seeds and juice
organic apple cider vinegar
- 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.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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