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Pickled Baby Vegetables Recipe

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

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Weddings, Fall 2011

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