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

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Ingredients

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.

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  • 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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