Pickled Crudités

Name: Pickled Crudités
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 4 chiles de árbol; 454 grams baby carrots, peeled, trimmed with 1/2 green tops still attached, halved lengthwise if more than 1 in diameter; 8 bay leaves; 1 Tbsp whole black peppercorns; 454 grams brussels sprouts, trimmed, halved; 2 Tbsps coriander seeds; 1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3 wedges with some core attached; 2 Tbsps fennel seeds; 8 garlic cloves, smashed; 59 milliliters kosher salt; 454 grams baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange bell peppers, quartered lengthwise; 79 milliliters sugar; 12 baby turnips or radishes, trimmed with 1/2 green tops still attached; 473 milliliters distilled white vinegar; 473 milliliters white wine vinegar; 1 Tbsp yellow mustard seeds

You can never have too many hor d'oeuvre recipes, so give Pickled Crudités a try. This recipe serves 16. Watching your figure? This gluten free and vegan recipe has 102 calories, 3g of protein, and 1g of fat per serving. A mixture of sugar, kosher salt, coriander seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix first 11 ingredients and 8 cups water in alarge pot. Bring to a boil and stir until sugarand salt dissolve.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Add sweet potatoes, brussels sprouts,carrots, and turnips; cook until just barelycrisp-tender, about 5 minutes.

Ingredients you will need

Brussels Sprouts

Sweet Potato

Carrot

Turnip

Add fennel;cook for 1 minute.

Ingredients you will need

Fennel

Add peppers, pressingto submerge; remove pot from heat andlet cool to room temperature. Cover andchill vegetables until cold. DO AHEAD: Canbe made 1 day ahead. Keep chilled.

Ingredients you will need

Vegetable