*  Exported from  MasterCook II  *
 
                 PICKLED CARROT, FENNEL, AND RADISH RELISH
 
 Recipe By     : COOKING LIVE SHOW #CL8730
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Pickles & Relishes
                 Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 
 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. Halve fennel bulb lengthwise and core. Cut fennel into short 1/8 inch
thick julienne strips. Halve onion lengthwise and cut i
 nto 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 chil
 led or at room temperature with poultry, veal, pork, or lamb.
 Yield: 4 cup
 
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