Ingredients

2 pounds zucchini -- sliced thin , 1 1/2 cups onion -- sliced 1/4 inch thic , 2 cups carrot -- see directions , 3 cups celery -- see directions , 12 radishes , 2 tablespoons salt , 3 cups white vinegar , 1 1/2 cups sugar , 1 tablespoon celery seed , 1 tablespoon fennel seed , 2 tablespoons ground mustard , 3 dried red-hot pepper pods

Method

Note: Carrots and celery should be cut into 1/4- by 1/4- by 3-inch strips. 1. In a large bowl combine zucchini, onion, carrot, celery, radishes, and salt. Cover with cold water and let stand 45 minutes. Drain thoroughly. , 2. In a large pot combine vinegar, sugar, celery seed, fennel seed, mustard, and pepper pods. Bring to a simmer. 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. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.