This recipe makes a large amount. I usually put some in sterilised jars and give them away as Christmas gifts. Delicious with crusty bread and a glass of red.
I also found this recipe to have too much vinegar at first. But I remedied this by adding a half cup of ketchup, a quarter cup of white sugar and another small can of tomato paste. That fixed it. I also have to note that once canned in my pressure canner, this recipe takes on a rich, fuller taste and the texture is also improved. This stuff turned out to be so good that I immediately made another batch. I will be proud to give some away as Christmas gifts, but not too much as I want most of it for myself. Thanks for sharing! - 30 Aug 2008 (Review from Allrecipes US | Canada)
Thank you for posting this recipe. My mother used to make this and over the years I've lost the recipe. I m very happy to have it again. This is wonderful to eat on crackers and well worth the effort. Thanks again. - 27 Apr 2001 (Review from Allrecipes US | Canada)
This is a variation from one of my mother's most popular recipes. With some minor changes (I steamed the cauliflower and the carrots instead, used stuffed green olives and added some capers)the ingredients are pretty much the same. This is a GREAT dish, perfect to keep in the fridge and just eat with some crackers during a hot summer day. - 02 Aug 2007 (Review from Allrecipes US | Canada)