Pint-size produce takes crudite to the next level. And since the vinegar brine packs a punch, there's no messy dipping required.

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Ingredients

Directions

  • 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.

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  • 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.

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