This time of year, I particularly love pickled carrots and cauliflower, but radishes, turnips, and fennel are good options, too. In combination with un-pickled spears of endive, sturdy Romaine lettuce leaves, wedges of radicchio (or Treviso if you can find it), your crudité platter will never be so delicious or look more inviting.
Simple Refrigerator Pickles How-To:
You can scale this recipe up as needed — I often make 4x or 6x the recipe — and if you wish to add other seasonings such as garlic or pepper flakes, go for it … more and more I can’t be bothered 🙂 Pickled vegetables are delicious on their own — so nice to have on hand when you need a little snack — but especially good with some sort of dip. This almost ranch dip made with Greek yogurt has become a favorite, but I have another cashew-based one to share soon (stay tuned). No reviews Notes:
Most recently, I pickled 1.5 lbs carrots and 1 large head cauliflower. For this amount of vegetables, I did 6x the recipe, which comes out to be: 6 cups each water and vinegar, and 1/4 cup each salt and sugar. Look for slender carrots if possible: halving them lengthwise before pickling makes for a nice presentation. I like to cut cauliflower into large-ish florets, also for presentation purposes.
