Swedish Pickled Crudités

Name: Swedish Pickled Crudités
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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; 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

Serves
serves 6-8

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.

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.

Step 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.

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.