Reviews

Add Rating & Review

Back to Scott Peacock’s Quick-Pickled Crudites

All Reviews for Scott Peacock’s Quick-Pickled Crudites

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Scott Peacock’s Quick-Pickled Crudites

                              Credit: 
                              Con Poulos

Recipe Summary

prep: 15 mins

total: 1 hr 15 mins

Yield: Serves 10 to 12

Ingredients

Ingredient Checklist

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

      Cook's Notes

Whole or halved bite-size vegetables, such as baby carrots and fennel, blanched and peeled purple pearl onions, and Japanese turnips, can be used in place of the larger sliced vegetables.

Gallery

Scott Peacock’s Quick-Pickled Crudites

                              Credit: 
                              Con Poulos

Recipe Summary

prep: 15 mins

total: 1 hr 15 mins

Yield: Serves 10 to 12

Scott Peacock’s Quick-Pickled Crudites

                              Credit: 
                              Con Poulos

Scott Peacock’s Quick-Pickled Crudites

                              Credit: 
                              Con Poulos

Scott Peacock’s Quick-Pickled Crudites

Recipe Summary

prep: 15 mins

total: 1 hr 15 mins

Yield: Serves 10 to 12

Recipe Summary

prep: 15 mins

total: 1 hr 15 mins

Yield: Serves 10 to 12

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Yield: Serves 10 to 12

Serves 10 to 12

Ingredients

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

Directions

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.

      Cook's Notes

Whole or halved bite-size vegetables, such as baby carrots and fennel, blanched and peeled purple pearl onions, and Japanese turnips, can be used in place of the larger sliced vegetables.

Cook’s Notes

Whole or halved bite-size vegetables, such as baby carrots and fennel, blanched and peeled purple pearl onions, and Japanese turnips, can be used in place of the larger sliced vegetables.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Scott Peacock’s Quick-Pickled Crudites

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Scott Peacock’s Quick-Pickled Crudites

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest