Pickled carrot~ fennel~ & radish relish

Ingredients

Quantity		Ingredient
	1	red bell pepper
	1	garlic clove -- crushed

Directions

1 lb carrots -- (about 7 medium) 1 md fennel bulb -- (about ¾

: pound)

1 sm onion

¾ c cider vinegar

⅓ c sugar

2 TB vegetable oil

2 TB ketchup

1 TB mustard seeds

1½ ts salt

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 From: "Jon And Angele Freeman" <jfreemadate: Wed, 9 Oct 1996 11:35:40 ~0500

Related recipes

• Cabbage and carrot relish
• Carrot and cucumber relish
• Carrot pickles
• Carrot relish
• Carrot~ orange & radish salad
• Pickled baby carrot with mustard seeds honey and dill
• Pickled baby carrot with mustard seeds, honey and dill
• Pickled carrot, fennel, and radish relish
• Pickled carrots
• Pickled carrots and romaine salad
• Pickled carrots, turnips, and peppers
• Pickled garden vegetables
• Pickled spicy carrot sticks
• Pickled vegetable salad
• Pickled vegetables
• Pink pickled radishes
• Quick cabbage and carrot pickle
• Radish pickles
• Raw carrot relish
• Sweet pickled carrots