Swedish Pickled Crudités

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 Swedish Pickled Crudités
Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter.
Yield: serves 6-8

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
  • 12 tsp. allspice berries
  • 1 cinnamon stick

For the Vegetables and Serving

  • 12 lb. baby carrots, peeled, stems trimmed
  • 12 lb. baby yellow beets, peeled, stems trimmed
  • 12 lb. celeriac, peeled and cut into 1/2-inch sticks
  • 12 lb. breakfast radishes, scrubbed, stems trimmed
  • 1 cup crème fraïche
  • 12 tsp. white pepper
  • 12 oz. picked dill (from 1 small bunch), finely chopped
  • 14 cup coarse sea salt, for serving
  • Kosher salt, to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.