Pickled Carrot, Fennel, and Red Pepper Relish Recipe

Pickled Carrot, Fennel, and Red Pepper Relish Recipe

  • 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
  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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