Best 2 Pickled Crudités Recipes

**Unleash a Symphony of Flavors: Embark on a Pickling Adventure with a Trio of Delectable Recipes**

Embark on a culinary voyage with pickled crudités, a delightful symphony of flavors that will tantalize your taste buds. These pickled delights are not just ordinary vegetables; they are culinary masterpieces, transformed through the art of pickling into a symphony of tangy, briny, and subtly sweet sensations. Our collection features three exceptional recipes that showcase the versatility of pickled crudités. From the classic dill pickle to the zesty pickled onions and the unique pickled beets, each recipe offers a distinct flavor profile that will elevate any meal or snacking occasion. Prepare to be amazed as your palate dances with the tangy goodness of these pickled wonders.

Let's cook with our recipes!

SCOTT PEACOCK'S QUICK-PICKLED CRUDITES

Scott Peacock's Quick-Pickled Crudites image

Quick-pickling vegetables for a crudité platter infuses them with a bright and snappy flavor while also preserving the crunch. This quick and easy recipe comes from renowned Southern chef Scott Peacock, who likes to serve these alongside a rich meal, like his smoky shrimp-and-sausage gravy and signature biscuits.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Time 1h15m

Yield Serves 10 to 12

Number Of Ingredients 4

Ingredients

1/2 cup distilled white vinegar
3 tablespoons sugar
Kosher salt
2 cups thinly sliced mixed vegetables, such as turnips, carrots, Chioggia beets, fennel, and red onion

Steps:

In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.
Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.

PICKLED CRUDITéS

Pickled Crudités image

Provided by Bon Appétit Test Kitchen

Categories Potato Appetizer Side Low Fat Vegetarian Low Cal Vinegar Spice Fennel Carrot Turnip Healthy Low Cholesterol Vegan Brussels Sprout Chile Pepper Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 18

Ingredients

2 cups distilled white vinegar
2 cups white wine vinegar
1/3 cup sugar
1/4 cup plus 2 teaspoons kosher salt
8 bay leaves
8 garlic cloves, smashed
4 chiles de árbol
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 tablespoon whole black peppercorns
1 tablespoon yellow mustard seeds
1 pound baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears
1 pound brussels sprouts, trimmed, halved
1 pound baby carrots, peeled, trimmed with 1/2" green tops still attached, halved lengthwise if more than 1" in diameter
12 baby turnips or radishes, trimmed with 1/2" green tops still attached
1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3" wedges with some core attached
1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise
Ingredient info: Chiles de árbol are sold at better supermarkets and at Latin American markets.

Steps:

Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
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.

Tips for Perfect Pickled Crudités:

Choose the freshest vegetables: The quality of your vegetables will greatly impact the final product. Look for crisp, brightly colored veggies that are free of blemishes.
Use a variety of vegetables: This will make your pickled crudités more visually appealing and flavorful. Some popular vegetables to pickle include carrots, celery, radishes, cucumbers, and bell peppers.
Make sure the vegetables are cut evenly: This will help them pickle evenly. If you are using a mandoline, be sure to adjust the thickness setting so that the vegetables are all about the same size.
Use a clean jar: A clean jar will help to prevent the growth of bacteria. Be sure to wash the jar thoroughly with hot soapy water before using it.
Follow the recipe carefully: The amount of vinegar, sugar, and spices you use will vary depending on the recipe. Be sure to follow the recipe carefully to ensure that your pickled crudités turn out perfectly.

Conclusion:

Pickled crudités are a delicious and easy way to enjoy fresh vegetables. They are also a great way to add a pop of color and flavor to your meals. With a little planning and preparation, you can make pickled crudités at home in just a few hours. So next time you are looking for a healthy and tasty snack, give pickled crudités a try!