Best Pickled Crudités Recipes

Scott Peacock's Quick-Pickled Crudites image

Provided by Martha Stewart

Time 1h15m

Yield Serves 10 to 12

Number Of Ingredients 4

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 image

Provided by Bon Appétit Test Kitchen

Yield Makes 16 servings

Number Of Ingredients 18

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.