Contributed by (Recipe adapted by “Recipe Source” at www.recipesource.com)

Ingredients

1 lb Carrots (about 7 medium)

1 Red bell pepper

1 medium Fennel bulb

1 small Onion

¾ C Cider vinegar

1/3 C Sugar

2 Tbs Vegetable oil

2 Tbs Ketchup

1 Tbs Mustard seeds

1 ½ tsp Salt

1 Garlic clove, crushed

Instructions

With a sharp knife cut carrots and bell pepper into short 1/8 inch thick julienne strips. Steam carrots for 5 to 6 minutes until crisp-tender and transfer to a bowl. Steam bell peppers for 1 to 2 minutes and add to carrots. 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. Yield: 4 cup

Read more recipes