Scott Peacocks Quick Pickled Crudites Recipes

SCOTT PEACOCK'S QUICK-PICKLED CRUDITES

Scott Peacock's Quick-Pickled Crudites image

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

Ingredients

1/2 cup distilled white vinegar
3 tablespoons sugar
Kosher salt
2 cups thinly sliced mixed vegetables, such as turnips, carrots, Chioggia beets, fennel, and red onion

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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