Pickled Crudités with Buttermilk Dip

Star chef Grant Achatz gives the classic vegetables-and-dip hors d'oeuvre a nicely acidic punch by pickling the vegetables. The dip would also be fantastic as a dressing. 

  • Total Time:
  • Servings: 10 to 12
  • Time(Other): Plus overnight pickling

Ingredients

pickles
  • 2 cups distilled white vinegar 
  • 2 cups dry white wine 
  • 1 cup sugar 
  • 1/4 cup kosher salt 
  • 7 garlic cloves 
  • 4 bay leaves 
  • 1 tablespoon allspice berries
  • 1 tablespoon coriander seeds
  • 1 tablespoon black peppercorns 
  • 1/2 teaspoon cumin seeds 
  • 1/2 teaspoon crushed red pepper 
  • 8 baby carrots, halved lengthwise 
  • 8 scallions, trimmed to 5 inches
  • 6 tender inner celery ribs, cut into 4-inch lengths 
  • 4 medium golden beets, peeled and cut into 1/4-inch wedges 
  • 2 yellow, red or mixed bell peppers, cut into 1/2-inch strips 
  • 1 English cucumber—halved crosswise, cut into spears and seeded 
  • 1 pound cauliflower, cut into florets 
  • 1 fennel bulb—halved lengthwise, cored and cut into 1/2-inch wedges 
  • 4 ounces sunchokes, scrubbed and cut into 1/2-inch wedges 
dip
  • 1 cup buttermilk 
  • 1 cup crème fraîche 
  • 1/4 cup minced parsley
  • 2 tablespoons minced chives 
  • 2 tablespoons minced dill 
  • 2 tablespoons minced tarragon 
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon  distilled white vinegar 
  • 1 garlic clove, finely grated 
  • 1 1/2 teaspoons freshly ground black pepper 
  • 1/2 teaspoon celery seeds 
  • 1/4 teaspoon dill pollen or dill weed 
  • 1/4 teaspoon ground coriander 
  • Kosher salt 
  • Dill, basil and tarragon sprigs, for garnish 

How to make this recipe

  1. Pickle the vegetables In a large saucepan, combine 2 cups of water with the vinegar, wine, sugar, salt, garlic, bay leaves, allspice, coriander, peppercorns, cumin and crushed red pepper. Bring to a boil over high heat. Remove from the heat and let cool completely. Strain the brine into a very large bowl. Add all of the vegetables, cover and refrigerate overnight. 

  2. Make the dip In a medium bowl, whisk together all of the ingredients except the salt and herb sprigs. Season with salt and refrigerate until chilled, at least 15 minutes. 

  3. Drain the pickled vegetables and pat dry. Arrange them decoratively on a platter, garnish with the herb sprigs and serve with the dip. 

Make Ahead

The drained pickles and dip can be refrigerated separately for up to 3 days.

Contributed By Published December 2016

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