Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 4 cups

　　1 pound carrots (about 7 medium)

　　1 red bell pepper

　　1 medium fennel bulb (sometimes called anise, 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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Serve relish chilled or at room temperature with poultry, veal, pork, or lamb.