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Add a photoServings: 12
Ingredients
- 2 lb Zucchini -- sliced thin
- 1Â 1/2 c. Onion -- sliced 1/4 inch
- Â Â Thic
- 2 c. Carrot -- see directions
- 3 c. Celery -- see directions
- 12 x Radishes
- 2 Tbsp. Salt
- 3 c. White vinegar
- 1Â 1/2 c. Sugar
- 1 Tbsp. Celery seed
- 1 Tbsp. Fennel seed
- 2 Tbsp. Grnd mustard
- 3 x Dry red-warm pepper pods
Directions
- 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 cool water and let stand 45 min. 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 cold, then chill at least 1 day. To serve, lift vegetables out of their brine with a slotted spoon. Transfer to relish trays or possibly bowls. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 144 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1236mg | 52% |
| Potassium 399mg | 11% |
| Total Carbs 32.4g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 28.42g | 19% |
| Protein 1.65g | 3% |
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