Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Pickled Relish Platter
Be the first to review this recipe.
(Recipe ID: 690)
Serves 12
Preparation time: 24 hours; Cook time: 5 minutes
Source: Vito De Carolis
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 pounds Zucchini, thinly sliced
- 1 1/2 cups Onion, sliced 1/4 inch thick
- 2 cups Carrots, cut into 1/4 by 1/4 by 3 inch strips
- 3 cups Celery, cut into 1/4 by 1/4 by 3 inch strips
- 12 Radishes
-
2 Tablespoons Coarse Sea Salt
*
Sosalt suggested
-
3 cups "Barbera" Red Wine Vinegar
*
Ramo d'oro suggested
- 1 1/2 cups Sugar
- 1 Tablespoon Celery Seed
- 1 Tablespoon Fennel Seed *
-
2 Tablespoons Ground Yellow Mustard
*
Ferri dal 1905 suggested
-
3 Dried Red-Hot Pepper Pods
*
May subsitute Peperoncino flakes to taste
Instructions
- In a large bowl combine zucchini, onion, carrot, celery, radishes and salt.
- In a large pot combine "Barbera" wine vinegar, sugar, celery seed, fennel seed, mustard and pepper pods. Bring to a simmer for 5 minutes.
- 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.
Note: Vegetables may be store - in their brine - and refrigerated for up to 1 month.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.