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.
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Pritam Chouhan
[email protected]I love these pickled crudités! They're the perfect healthy snack.
Clean Deadsniper
[email protected]These pickled crudités are a great way to use up leftover vegetables.
Patrick Kobs
[email protected]These pickled crudités are so delicious. I can't stop eating them!
Raheem Shoaib
[email protected]These pickled crudités are so easy to make. I can't believe I haven't made them before.
Maxamud Husseen
[email protected]These pickled crudités are the perfect healthy snack. They're low in calories and fat, and they're packed with vitamins and minerals.
Malerie Magnusson
[email protected]These pickled crudités are so colorful and inviting. They're a great way to add some color to your plate.
Bushra Kiran
[email protected]These pickled crudités are so refreshing. They're the perfect snack for a hot summer day.
Hema Hardeo
[email protected]I love the flavor of these pickled crudités. The vinegar and spices really give them a nice tang.
Alex Kishor
[email protected]These pickled crudités are so easy to make, I can't believe I haven't made them before. They're the perfect addition to any party or potluck.
Leku David
[email protected]These pickled crudités are a great way to use up leftover vegetables. I always have a few vegetables that are about to go bad, so I just pickle them and they're good for weeks.
Lorry Lanz
[email protected]I made these pickled crudités for a picnic and they were a huge success! Everyone loved them. They're so easy to make and they're so delicious.
Wajhi Don
[email protected]These pickled crudités are the perfect healthy snack. They're low in calories and fat, and they're packed with vitamins and minerals. I love to snack on them throughout the day.
gabr1xl O
[email protected]I'm not a huge fan of raw vegetables, but these quick pickled crudités changed my mind. They're so flavorful and refreshing. I especially love the pickled carrots - they're so sweet and crunchy.
Shahzad Nazeer
[email protected]These quick pickled crudités were a hit at my last party! They're so easy to make and they add a delicious pop of flavor to any dish. I especially love the pickled radishes - they're so crisp and tangy.