Pickled relish platter

12 Servings

Ingredients

Quantity Ingredient
2 pounds Zucchini -- sliced thin
1½ cup Onion -- sliced 1/4 inch
Thic
2 cups Carrot -- see directions
3 cups Celery -- see directions
12 Radishes
2 tablespoons Salt
3 cups White vinegar
1½ cup Sugar
1 tablespoon Celery seed
1 tablespoon Fennel seed
2 tablespoons Ground mustard
3 Dried red-hot pepper pods

Directions

Note: Carrots and celery should be cut into ¼- by ¼- by 3-inch strips.

1. In a large bowl combine zucchini, onion, carrot, celery, radishes, and salt. Cover with cold water and let stand 45 minutes. Drain thoroughly.

2. In a large pot combine vinegar, sugar, celery seed, fennel seed, mustard, and pepper pods. Bring to a simmer. Remove from heat and pour over vegetables. Let cool, then refrigerate at least 1 day. To serve, lift vegetables out of their brine with a slotted spoon. Transfer to relish trays or bowls. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.

Recipe By : The California Culinary Academy File

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