Pickled Crudités

The pickling process gives these veggies a great bite-and they look gorgeous too.

Number of servings : 10 servings

Prep time: 20 minutes

Cooking time: 15 minutes

Type of meal : | Condiments | Condiments

Special diet :


1-1/2 cups rice vinegar

1-1/2 cups water

1/4 cup kosher salt

1/4 cup sugar

1/4 cup peeled, thinly sliced fresh ginger

2 hot dried chilies (or 1 teaspoon crushed red-pepper flakes)

3 pounds assorted vegetables, such as carrots, daikon radish, seedless cucumber, red peppers, and green beans


Step 1:

In a medium saucepan, combine vinegar, water, salt, sugar, ginger, and chilies. Heat to boiling. Remove from heat. Meanwhile, slice carrots, daikon, cucumber, and red pepper into 1/4-inch-thick pieces or 2-inch chunks or sticks. Trim stem ends from green beans.


Step 2:

Heat a large pot of lightly salted water to boiling. Add vegetables (except cucumber, if using), one kind at a time, and cook until tender-crisp. (Carrots will take about 5 minutes, radishes 3 minutes, and beans and peppers about 2 minutes.) Remove and run under cold water.


Step 3:

Combine vegetables in a large bowl with the cooled pickling liquid. Cover and refrigerate overnight. (Can be made up to 3 days ahead to this point.)

Nutritional information: