Pickled Carrot, Fennel, and Radish Relish

1. 1

   With a mandoline or a sharp knife cut carrots into short 1/8-inch thick julienne strips.

2. 2

   With a sharp knife cut bell pepper into short 1/8-inch thick julienne strips.

3. 3

   In a steamer set over simmering water steam carrots, covered, 5 to 6 minutes, or until crisp-tender, and transfer to a bowl.

4. 4

   Steam bell pepper 1 to 2 minutes, or until crisp-tender, and add carrots.

5. 5

   Halve fennel bulb lengthwise and core.

6. 6

   Cut fennel into short 1/8-inch thick julienne strips.

7. 7

   Halve onion lengthwise and cut into short 1/8 inch thick julienne strips.

8. 8

   Add fennel and onion to carrot mixture.

9. 9

   In a saucepan bring remaining ingredients to a boil, stirring to dissolve sugar, and pour over vegetables.

10. 10

    Marinate vegetables covered and chilled, at least 1 hour and up to 1 week.

11. 11

    Serve relish chilled or at room temperature with poultry, veal, pork, or lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.