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Pickled Crudités

Name: Pickled Crudités
Ingredients: 2 cups distilled white vinegar; 2 cups white wine vinegar; 1/3 cup sugar; 1/4 cup plus 2 teaspoons kosher salt; 8 bay leaves; 8 garlic cloves, smashed; 4 chiles de árbol; 2 tablespoons fennel seeds; 2 tablespoons coriander seeds; 1 tablespoon whole black peppercorns; 1 tablespoon yellow mustard seeds; 1 pound baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears; 1 pound brussels sprouts, trimmed, halved; 1 pound baby carrots, peeled, trimmed with 1/2" green tops still attached, halved lengthwise if more than 1" in diameter; 12 baby turnips or radishes, trimmed with 1/2" green tops still attached; 1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3" wedges with some core attached; 1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise; Ingredient info: Chiles de árbol are sold at better supermarkets and at Latin American markets.

A small grocery run gets this on the table.

Ingredients

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Ingredients

18 things, 0 on hand.

2 cups distilled white vinegar
2 cups white wine vinegar
1/3 cup sugar
1/4 cup plus 2 teaspoons kosher salt
8 bay leaves
8 garlic cloves, smashed
4 chiles de árbol
2 tablespoons fennel seeds
2 tablespoons coriander seeds
1 tablespoon whole black peppercorns
1 tablespoon yellow mustard seeds
1 pound baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears
1 pound brussels sprouts, trimmed, halved
1 pound baby carrots, peeled, trimmed with 1/2" green tops still attached, halved lengthwise if more than 1" in diameter
12 baby turnips or radishes, trimmed with 1/2" green tops still attached
1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3" wedges with some core attached
1 pound baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise
Ingredient info: Chiles de árbol are sold at better supermarkets and at Latin American markets.

directions

1.
Mix first 11 ingredients and 8 cups water in a large pot. Bring to a boil and stir until sugar and salt dissolve.
2.
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.

Recipes sourced from Epicurious.com.

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