Pickled Crudités: A vegetable safari in a jar.

Crudités is a fancy-pants French name for pieces of raw vegetables found on a veggies and dip platter. One elegant twist is to briefly pickle them in the refrigerator. But don’t just stop there - use interesting and exotic vegetables to make it something beautiful and unique. From candy cane beets, water melon radishes*, purple carrots to romanesco, you can create an amazing vegetable safari in a jar!

Pickled Crudités

Yield: 4 cups

Active Time: 20 minutes
Total Time: 3 hrs, 20 minutes

2 jars with 500 ml (16 oz) capacity
4 cups of mixed vegetables, washed and cut into small bite-sized pieces. An example could be:
- 1 cup of asparagus tips
- 1 medium beet, sliced thinly
- 1 medium carrot, sliced into ribbons with a vegetable peeler
- 1 cup of cauliflower, broccoli or romanesco florets
2 c. water
2 cloves garlic, whole and peeled
1 c. vinegar
1 1/2 tsp. salt
1/2 tsp. whole coriander seeds
1/2 tsp. whole peppercorns
2 bay leaves

1) Bring water to a boil and reduce to a simmer.
2) Meanwhile, pack jars with vegetables and reserve.
3) Add garlic to boiling water and simmer for 5 minutes.
4) Add vinegar, salt and spices. Bring to a boil and carefully fill each jar to the top with the hot liquid. Cover with lid.
5) Allow to cool and refrigerate for a minimum of 3 hours. Keep refrigerated until ready to enjoy.

* Chef’s Note: If you choose to use radishes, be warned that they will emit a rater strong, sulfurous smell when pickled. While tasty, use them only if the recipient of your food gift appreciates them as much as you do. Otherwise they will be in for a surprise when they open the jar!

Gifting Idea:

Store the pickled crudities in jars and decorate with a twine bow and hanging gift tag. If you choose to use unique ingredients, be sure to document them on the tag so that the recipient can benefit from a guided tour of the vegetable safari. Enjoy them on their own as an appetizer or sprinkled on salads.