Swedish Pickled Crudites
Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter. This recipe was developed by test kitchen assistant Hilary Merzbacher.
Enlarge Image Credit: Anna Stockwell
IngredientsFOR THE PICKLING LIQUID:
3 cups water
2 cups sugar
1 cup white wine vinegar
1 carrot, peeled and sliced
1 onion, sliced
1 tsp. white peppercorns
1 bay leaf
½ tsp. allspice berries
1 cinnamon stick
FOR THE PICKLED VEGETABLES:
½ lb. baby carrots, peeled stems trimmed
½ lb. baby yellow beets, peeled stems trimmed
½ lb. celeriac, peeled and cut into ½ inch sticks
½ lb. breakfast radishes, scrubbed, stems trimmed
1 cup crème fraiche
½ tsp white pepper
½ oz. picked dill (from 1 small bunch), finely chopped
¼ cup course sea salt for serving
salt to taste
Instructions1. In a 3 qt. saucepan, toast the peppercorns, bay leaf, allspice, and cinnamon over high heat until fragrant, about 2 minutes. Add the water, sugar, vinegar, carrot and onion and bring mixture to a boil, stirring occasionally to dissolve the sugar. Remove from the heat and allow the mixture to cool.
3. Meanwhile, bring a large pot of salted water to boil. Prepare an ice bath and set aside. Working with one type of vegetable at a time, cook each until crisp and tender; beets about 15 minutes, carrots about 4-5 minutes, and radishes and celeriac about 2 minutes. Remove from the water and shock in an ice bath.
4. Transfer the blanched vegetables to separate containers. Cover with the cooled pickling solution and marinate for 24 hours. Use within 3 days.
5. Before serving, combine the crème fraiche, white pepper, chopped dill, and salt in a small bowl. Drain the pickled vegetables. Serve with the dill crème fraiche and the sea salt.