Food & Cooking Recipes Ingredients Vegetables Scott Peacock's Quick-Pickled Crudites Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 15 mins Total Time: 1 hrs 15 mins Yield: 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. Ingredients 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 Directions 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. 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. Rate it Print