• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Pickled Relish Platter

  • Recipe Submitted by on

Category: Vegetables, Side Dishes, Snacks

 Ingredients List

  • 2 lb Zucchini -- sliced thin
  • 1 1/2 c Onion -- sliced 1/4 inch
  • Thic
  • 2 c Carrot -- see directions
  • 3 c Celery -- see directions
  • 12 Radishes
  • 2 tb Salt
  • 3 c White vinegar
  • 1 1/2 c Sugar
  • 1 tb Celery seed
  • 1 tb Fennel seed
  • 2 tb Ground mustard
  • 3 Dried red-hot pepper pods


Note: Carrots and celery should be cut into 1/4- by 1/4- by 3-inch strips.

1. In a large bowl combine zucchini, onion, carrot, celery, radishes, and
salt. Cover with cold water and let stand 45 minutes. Drain thoroughly.

2. In a large pot combine vinegar, sugar, celery seed, fennel seed,
mustard, and pepper pods. Bring to a simmer. Remove from heat and pour over
vegetables. Let cool, then refrigerate at least 1 day. To serve, lift
vegetables out of their brine with a slotted spoon. Transfer to relish
trays or bowls. Vegetables may be stored, in their brine, and refrigerated,
for up to 1 month.

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