Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudité platter. This recipe was developed by test kitchen assistant Hilary Merzbacher.
Swedish Pickled Crudités
Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter.
For 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
1⁄2 tsp. allspice berries
1 cinnamon stick
For the Vegetables and Serving
1⁄2 lb. baby carrots, peeled, stems trimmed
1⁄2 lb. baby yellow beets, peeled, stems trimmed
1⁄2 lb. celeriac, peeled and cut into 1⁄2-inch sticks
1⁄2 lb. breakfast radishes, scrubbed, stems trimmed
1 cup crème fraïche
1⁄2 tsp. white pepper
1⁄2 oz. picked dill (from 1 small bunch), finely chopped
1⁄4 cup coarse sea salt, for serving
Kosher salt, to taste
Make the pickling liquid: 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.
Blanch the vegetables: 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: celeriac about 2 minutes, radishes about 2 minutes, carrots about 4–5 minutes, beets about 15 minutes. Remove from the water and shock in an ice bath.
Pickle the vegetables: Transfer the blanched vegetables to separate containers. Cover with the cooled pickling solution and marinate for 24 hours. Use within 3 days.
To serve, combine the crème fraïche, white pepper, chopped dill, and kosher salt in a small bowl. Drain the pickled vegetables. Serve with the dill crème fraïche and the coarse sea salt.