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