Pickled carrot, fennel, and radish relish

1 Servings

Ingredients

Quantity Ingredient
1 pounds Carrots; (about 7 medium)
1 Red bell pepper
1 medium Fennel bulb; (about 3/4 pound)
1 small Onion
¾ cup Cider vinegar
⅓ cup Sugar
2 tablespoons Vegetable oil
2 tablespoons Ketchup
1 tablespoon Mustard seeds
1½ teaspoon Salt
1 Garlic clove; crushed

Directions

With a mandoline or a sharp knife cut carrots into short ⅛ inch thick julienne strips. With a sharp knife cut bell pepper into short ⅛ inch thick julienne strips. In a steamer set over simmering water steam carrots, covered, 5 to 6 minutes, or until crisp-tender, and transfer to a bowl. Steam bell pepper 1 to 2 minutes, or until crisp-tender, and add carrots. Halve fennel bulb lengthwise and core. Cut fennel into short ⅛ inch thick julienne strips. Halve onion lengthwise and cut i

nto short ⅛ inch thick julienne strips. Add fennel and onion to carrot mixture. In a saucepan bring remaining ingredients to a boil, stirring to dissolve sugar, and pour over vegetables. Marinate vegetables covered and chilled, at least 1 hour and up to 1 week. Serve relish chil led or at room temperature with poultry, veal, pork, or lamb. Yield: 4 cup Recipe By : COOKING LIVE SHOW #CL8730 Posted to MC-Recipe Digest V1 #235 Date: Sat, 5 Oct 1996 15:58:31 -0500 From: "Jon and Angele Freeman" <jfreeman@...>

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