Recipe - Pickled Relish Platter

2 pound Zucchini cut or sliced up thin
1 One half cup Onion cut or sliced up One fourth inch
Thic
2 cup Carrot see directions
3 cup Celery see directions
12 Radishes
2 tablespoon Salt
3 cup White vinegar
1 One half cup Sugar
1 tablespoon Celery seed
1 tablespoon Fennel seed
2 tablespoon Ground mustard
3 Dried redhot pepper pods

Note: Carrots and celery should be cut into One fourth by One fourth by 3inch 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip