Pickled Carrot Fennel And Red Pepper Relish Recipes

PICKLED CARROT, FENNEL, AND RED PEPPER RELISH

Steps:

• With a mandoline, another hand-held slicer, 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 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.

PICKLED PEPPER AND ONION RELISH

Steps:

• Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
• Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
• Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

RED PEPPER AND CABBAGE PICKLE

Steps:

• Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
• Squeeze out liquid from the cabbage; drain.
• Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
• Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
• Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PICKLED CARROTS AND FENNEL WITH DILL AND CORIANDER

Steps:

• In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
• Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.

PICKLED PEPPER RELISH

Steps:

• Place the peppers, chilies and onion in a 2-cup glass container; set aside. In a saucepan, bring water and salt to a boil. Ladle boiling liquid over pepper mixture. Stir in the bay leaf, allspice and coriander. Cover and refrigerate for 12 hours or overnight. , In a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. Drain pepper mixture; discard bay leaf. Transfer to a serving bowl; stir in vinegar mixture. Serve with a slotted spoon.

ROASTED FENNEL AND PEPPERS

Steps:

• Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.