When looking for a quick and easy appetizer or side dish, Scott Peacock’s Quick Pickled Crudités is the perfect recipe. This delightful dish features a variety of fresh vegetables, such as carrots, radishes, and cucumbers, which are pickled in a flavorful vinegar mixture. The result is a crisp, tangy, and refreshing dish that is sure to impress your guests.
Here are our top 4 tried and tested recipes!
SCOTT PEACOCK'S QUICK-PICKLED CRUDITES
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Time 1h15m
Yield Serves 10 to 12
Number Of Ingredients 4
Steps:
- 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.
- 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.
PICKLED CRUDITéS
Provided by Bon Appétit Test Kitchen
Categories Potato Appetizer Side Low Fat Vegetarian Low Cal Vinegar Spice Fennel Carrot Turnip Healthy Low Cholesterol Vegan Brussels Sprout Chile Pepper Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 18
Steps:
- Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
- Add sweet potatoes, brussels sprouts, carrots, and turnips; cook until just barely crisp-tender, about 5 minutes. Add fennel; cook for 1 minute. Add peppers, pressing to submerge; remove pot from heat and let cool to room temperature. Cover and chill vegetables until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Drain vegetables before serving.
SCOTT PEACOCK'S CLASSIC BUTTERMILK BISCUITS
Biscuit recipes don't vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while he was a chef at Watershed restaurant in Decatur, Ga. It's a touch fussy - one is required to make baking powder from baking soda and cream of tartar - but the results are superior.
Provided by Christine Muhlke
Categories dinner, weekday, side dish
Time 30m
Yield Makes 12 to 16 biscuits
Number Of Ingredients 7
Steps:
- Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.
- Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)
- Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.
- Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 218 milligrams, Sugar 2 grams, TransFat 0 grams
SCOTT PEACOCK'S PULLED PORK RECIPE - (4.1/5)
Provided by GadgetGirl
Number Of Ingredients 27
Steps:
- Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight. Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar. Slow Cooker directions: Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed. Spicy Vinegar Stir together all ingredients in a non-reactive container. Cover and store at room temperature at least 3 days or up to 6 months (the flavor will mellow over time). Per serving: 146 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 60 mg chol., 998 mg sodium, 4 g carb., 0 g fiber, 4 g sugar, 19 g pro Barbecue Sauce In a saucepan combine catsup, water, onion, vinegar, sugar, Worcestershire sauce, celery seed, salt, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or to desired consistency. Brush on beef, pork, or poultry during last 10 to 15 minutes of grilling or roasting. If desired, pass any remaining sauce. Makes 1-3/4 cups sauce (twenty-eight, 1-tablespoon servings).Prepare sauce; cover and chill up to 3 days or freeze up to 1 month. Thaw overnight in refrigerator before using. Per serving: 13 kcal cal., 140 mg sodium, 4 g carb.
Tips:
- Choose the right vegetables: Vegetables that are firm and crisp, such as carrots, cucumbers, radishes, and bell peppers, work best for quick pickling.
- Cut the vegetables into uniform pieces: This will help them pickle evenly.
- Use a variety of vinegar: Different types of vinegar will give your pickles different flavors. For a classic pickle flavor, use white vinegar. For a sweeter pickle, use apple cider vinegar. For a more pungent pickle, use rice vinegar.
- Add flavorings to the pickling liquid: Common flavorings include garlic, dill, peppercorns, and mustard seeds. Experiment with different flavorings to create your own unique pickle recipes.
- Let the pickles rest: After you have made the pickles, let them rest for at least 24 hours before eating them. This will allow the flavors to develop.
Conclusion:
Quick pickling is a great way to preserve vegetables and add some flavor to your meals. With a little planning and effort, you can easily make your own delicious pickled vegetables at home. So next time you are looking for a healthy and flavorful snack, try making a batch of quick pickled crudités. You won't be disappointed!
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