Pickled Crudités
A colorful medley of fresh vegetables pickled in a flavorful brine of vinegars, aromatic spices, and herbs. This recipe creates crisp-tender vegetables perfect for an appetizer platter or accompaniment.
8 servings
55 min
Ingredients
- •2 cups distilled white vinegar
- •2 cups white wine vinegar
- •⅓ cup sugar
- •¼ cup kosher salt
- •8 whole bay leaves
- •8 cloves garlic
- •4 whole chiles de árbol
- •2 tablespoons fennel seeds
- •2 tablespoons coriander seeds
- •1 tablespoon black peppercorns
- •1 tablespoon yellow mustard seeds
- •1 pound baby sweet potatoes
- •1 pound brussels sprouts
- •1 pound baby carrots
- •12 whole baby turnips
- •1 whole fennel bulb
- •1 pound baby bell peppers
- •ingredient note
Cooking Instructions
- 1.
Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
10 min
- 2.
Add sweet potatoes, brussels sprouts, carrots, and turnips; cook until just barely crisp-tender, about 5 minutes. Add fennel; cook for 1 minute. Add peppers, pressing to submerge; remove pot from heat and let cool to room temperature. Cover and chill vegetables until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Drain vegetables before serving.
45 min
