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Receta Pickled Relish Platter

by Global Cookbook

Ingredientes

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 x Radishes 2 Tbsp. Salt

3 c. White vinegar 1 1/2 c. Sugar 1 Tbsp. Celery seed 1 Tbsp. Fennel seed 2 Tbsp. Grnd mustard 3 x Dry red-warm pepper pods

Direcciones

1. Note: Carrots and celery should be cut into 1/4- by 1/4- by 3-inch strips.
2. In a large bowl combine zucchini, onion, carrot, celery, radishes, and salt. Cover with cool water and let stand 45 min. Drain thoroughly.
3. 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 cold, then chill at least 1 day. To serve, lift vegetables out of their brine with a slotted spoon. Transfer to relish trays or possibly bowls. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.

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