Title: Pickled Carrot, Fennel, and Radish Relish
Categories: Cooking Pickle Condiment
Yield: 1 Servings

	1 l	b carrots -- (about 7 medium)
	1	red bell pepper
	1 m	d fennel bulb -- (about 3/4
:		pound)
	1 s	m onion
3	/4 c	cider vinegar
1	/3 c	sugar
	2 T	B vegetable oil
	2 T	B ketchup
	1 T	B mustard seeds
1 1	/2 t	s salt
	1	garlic clove -- crushed

With a mandoline 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 carrots. Halve fennel bulb lengthwise and core. Cut fennel into short 1/8 inch thick julienne strips. Halve onion lengthwise and cut i nto short 1/8 inch thick julienne strips. Add fennel and onion to carrot mixture. 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. Serve relish chil led or at room temperature with poultry, veal, pork, or lamb. Yield: 4 cup

Recipe By : COOKING LIVE SHOW #CL8730

From: "Jon And Angele Freeman"

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