| 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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