2 pounds zucchini
1 onion
2 cups carrot
3 cups celery
12 each radish
1/4 cup kosher salt
3 cups white vinegar
1 cup sugar
1 teaspoon celery seed
1 teaspoon fennel seed
2 teaspoons dry mustard
3 each dried red chile
Servings: 12
1. Combine zucchini, onions, carrots, celery, radishes, and salt in a large bowl. Cover with cold water and allow to stand for 45 minutes, drain well.
2. Combine vinegar, sugar, celery seed, fennel seed, dry mustard, and dried chiles in a saucepot, over a medium flame. Bring just to a boil, remove from heat, and pour over vegetables. Set vegetables aside and allow to cool. Cover and chill for 1-6 days. May be stored in brine for up to 30 days. Serve slightly chilled or at room temperature.
Servings: 12
1 onion
2 cups carrot
3 cups celery
12 each radish
1/4 cup kosher salt
3 cups white vinegar
1 cup sugar
1 teaspoon celery seed
1 teaspoon fennel seed
2 teaspoons dry mustard
3 each dried red chile
Servings: 12
1. Combine zucchini, onions, carrots, celery, radishes, and salt in a large bowl. Cover with cold water and allow to stand for 45 minutes, drain well.
2. Combine vinegar, sugar, celery seed, fennel seed, dry mustard, and dried chiles in a saucepot, over a medium flame. Bring just to a boil, remove from heat, and pour over vegetables. Set vegetables aside and allow to cool. Cover and chill for 1-6 days. May be stored in brine for up to 30 days. Serve slightly chilled or at room temperature.
Servings: 12
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