Pickled Carrot, Fennel, and Red Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
1 pound carrots (about 7 medium) |
1 red bell pepper |
1 medium fennel bulb (sometimes called anise, about 3/4 pound) |
1 small onion |
3/4 cup cider vinegar |
1/3 cup sugar |
2 tablespoons vegetable oil |
2 tablespoons ketchup |
1 tablespoon mustard seeds |
1 1/2 teaspoons salt |
1 garlic clove, crushed |
Directions:
1. With a mandoline, another hand-held slicer, or a sharp knife cut carrots into short 1/8-inch-thick julienne strips. With a sharp knife cut bell pepper into short 1/8-inch-thick julienne strips. In a steamer set over simmering water steam carrots, covered, 5 to 6 minutes, or until crisp-tender, and transfer to a bowl. Steam bell pepper 1 to 2 minutes, or until crisp-tender, and add to carrots.
2. Halve fennel bulb lengthwise and core. Cut fennel into short 1/8-inch-thick julienne strips. Halve onion lengthwise and cut into short 1/8-inch-thick julienne strips. Add fennel and onion to carrot mixture.
3. In a saucepan bring remaining ingredients to a boil, stirring to dissolve sugar, and pour over vegetables. Marinate vegetables, covered and chilled, at least 1 hour and up to 1 week.
4. Serve relish chilled or at room temperature with poultry, veal, pork, or lamb.
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