Scott Peacock's Quick-Pickled Crudites

scott peacocks quick-pickled crudites served on a black and gold plate
Photo: Con Poulos
Prep Time:
15 mins
Total Time:
1 hrs 15 mins
10 to 12 Serves

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.


  • ½ 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


  1. 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.

  2. 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.

Cook's Notes

Whole or halved bite-size vegetables, such as baby carrots and fennel, blanched and peeled purple pearl onions, and Japanese turnips, can be used in place of the larger sliced vegetables.

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