Quick Pickled Crudités

quick-pickled-crudites
Photo by Roland Bello
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 30 calories
    • Fat 0 g (sat 0g)
    • Cholesterol 0 mg
    • Sodium 220 mg
    • Protein 1 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 36 mg

Bring the vinegar, salt, sugar, garlic, jalapeño, caraway seeds, and 1 cup water to a boil in a medium saucepan. Simmer until the salt dissolves, about 1 minute. Remove from heat and let sit for 15 minutes.

Pour over the fennel, cucumbers, carrots, and radishes in a large bowl. Cool completely, stirring occasionally, about 2 hours. Refrigerate in a jar for up to 1 week.

Ingredients

  1. Check 2 cups distilled white vinegar
  2. Check 1 tablespoon kosher salt
  3. Check 1 tablespoon sugar
  4. Check 3 cloves garlic, crushed
  5. Check 1 jalapeño, halved
  6. Check 1 tablespoon caraway seeds
  7. Check 2 small fennel bulbs, trimmed and cut into 1/4-inch-thick wedges
  8. Check 2 Kirby cucumbers, cut into sticks
  9. Check 3 medium carrots, cut into sticks
  10. Check 3 radishes, halved or quartered if large

Directions

  1. Bring the vinegar, salt, sugar, garlic, jalapeño, caraway seeds, and 1 cup water to a boil in a medium saucepan. Simmer until the salt dissolves, about 1 minute. Remove from heat and let sit for 15 minutes.
  2. Pour over the fennel, cucumbers, carrots, and radishes in a large bowl. Cool completely, stirring occasionally, about 2 hours. Refrigerate in a jar for up to 1 week.