2 lb zucchini
1 onion
2 c carrot
3 c celery
12 ea radish
1/4 c kosher salt
3 c white vinegar
1 c sugar
1 t celery seed
1 t fennel seed
2 t dry mustard
3 ea dried red chile
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
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
