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Pickled Crudité for a Winter Crudités Platter
There is nothing more delicious or easy than building a crudités platter with pickled winter crudités to pair with a glass of wine!
Course
Side Dish
Cuisine
American
Keyword
crudité, pickled vegetables
Prep Time
10
minutes
Brine time
2
hours
Servings
2
jars
Author
Susan Phillips, the CA GROWN Mom
Equipment
2 large glass jars
Ingredients
Assorted winter veggies such as carrots
turnips, kohlrabi, rutabagas, radishes
3
cups
white distilled vinegar
3
cups
very hot water
1 1/2
cups
white granulated sugar
3
tablespoons
salt
Instructions
Rinse and cut the veggies into desired shape.
Pack the jars with the veggies.
Add the vinegar, water, sugar and salt into a glass or plastic bowl (don't use metal) and stir until sugar is dissolved.
Add the liquid to the jars until veggies are covered.
Let stand for an hour, then place in the fridge for another hour.
Notes
Keeps for 7-10 days in the fridge.