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Pickled Carrot, Fennel, And Radish Relish

This Pickled Carrot, Fennel, And Radish Relish recipe uses Carrots, Red Bell Pepper, Fennel Bulb, Onion, and Cider Vinegar. Serves 1. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 1
• 1
• 1
• 3/4 cup
• 1/3 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1

Method (preview)

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

   Add fennel and onion to carrot mixture.

8. 8

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

9. 9

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

10. 10

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