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.
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.