Pickled Crudités

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegan dish offers a sophisticated twist on the traditional vegetable platter. By lightly poaching baby carrots, sweet potatoes and Brussels sprouts in a fragrant brine of white wine vinegar, garlic and warming spices, the vegetables take on a bright, tangy flavour while maintaining their satisfying crunch. It is a refreshing alternative to standard raw crudités, bringing a zesty acidity that cuts through richer appetisers or creamy festive dips.

Perfect for effortless entertaining, these pickled vegetables can be prepared a day in advance, allowing the aromatics like coriander seeds and chillies to infuse deeply. This healthy, colourful snack is best served chilled on a large platter, making it an ideal choice for a summer lunch or as a sharp, savoury accompaniment to a weekend buffet spread.

Ingredients for Pickled Crudités

475ml distilled white vinegar
475ml white wine vinegar
80ml sugar
1/4 cup plus 2 teaspoons kosher salt
8 bay leaves
8 vitlöksklyftor, krossade
4 chillies de árbol
2 tablespoons fennel seeds
2 matskedar korianderfrön
1 tablespoon whole black peppercorns
1 tablespoon yellow mustard seeds
450g baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears
450g brussels sprouts, trimmed, halved
450g 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
450g baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange peppers, quartered lengthwise
Ingredient info: Chillies de árbol are sold at better supermarkets and at Latin American markets.

How to make Pickled Crudités

Mix first 11 ingredients and 1925ml water in a large pot. Bring to a boil and stir until sugar and salt dissolve.

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.

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