Recipe - Pickled Carrot Fennel And Radish Relish

1 pound Carrots; (about 7 medium)
1 Red bell pepper
1 md Fennel bulb; (about 3/4
pound)
1 small Onion
Three fourths cup Cider vinegar
1/3 cup Sugar
2 tablespoon Vegetable oil
2 tablespoon Ketchup
1 tablespoon Mustard seeds
1 One half teaspoon Salt
1 Garlic clove; crushed

With a mandoline or a sharp knife cut carrots into short 1/8 inch thick
julienne strips. With a sharp knife cut bell pepper into short 1/8 inch
thick julienne strips. In a steamer set over simmering

water steam carrots, covered, 5 to 6 minutes, or until crisptender, and
transfer to a bowl. Steam bell pepper 1 to 2 minutes, or until
crisptender, and add carrots. Halve fennel bulb lengthwise and core. Cut
fennel into short 1/8 inch thick julienne strips. Halve onion lengthwise
and cut i

nto short 1/8 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 MCRecipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net