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Pickled Relish Platter



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Pickled Relish Platter

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Note: Carrots and celery should be cut into 1/4- by 1/4- 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.

Ingredients:

2 lb Zucchini -- sliced thin
1 1/2 c Onion -- sliced 1/4 inch
Thic
2 c Carrot -- see directions
3 c Celery -- see directions
12 Radishes
2 tb Salt
3 c White vinegar
1 1/2 c Sugar
1 tb Celery seed
1 tb Fennel seed
2 tb Ground mustard
3 Dried red-hot pepper pods

Serves:

12 Servings

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