| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | California | Side dishes, Vegetables, Snacks | 12 | Servings |
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 |
INSTRUCTIONS
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. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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