Pickled Baby Vegetables
Pint-size produce takes crudite to the next level. And since the vinegar brine packs a punch, there's no messy dipping required.
- Yield: Makes 6 cups
Source: Martha Stewart Weddings, Fall 2011
- 1 bunch baby beets
- 4 heads multicolor baby cauliflower
- 6 brussels sprouts
- 8 baby carrots, peeled
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon pickling spices
- 1 tablespoon coarse salt
- 1 teaspoon black peppercorns
- 1 cup white distilled vinegar
Roast beets, wrapped in foil, in a 425-degree oven until easily pierced with a knife, about 45 minutes. Blanch remaining vegetables separately in boiling water for several seconds, just until color changes slightly.
Place cooled vegetables in separate jars just large enough to hold them. Mix the water, sugar, pickling spices, salt, and peppercorns in a medium saucepan; bring to a boil, stirring until dissolved. Remove from heat, stir in vinegar, and pour over vegetables. Refrigerate up to 1 month. The cauliflower will need 48 hours to pickle; the others, 24 hours.