Recipe courtesy of Gourmet Magazine

Pickled Carrot, Fennel, and Radish Relish

  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 cups
Save Recipe

Ingredients

1 pound carrots (about 7 medium)

1 red bell pepper

1 medium fennel bulb (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 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.
  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. 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 chilled or at room temperature with poultry, veal, pork, or lamb.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sweet Relish Salad

Kickin' Crudite with Mediterranean Relish

Roasted Rack of Lamb with Rosemary Jus

Tamarind Barbecue Lamb with Yucca Mojo, Avocado, and Parsley Oil

Rudy Mikeska's Coleslaw

Spicy Cabbage Slaw