Active Time
Total Time
1 HR 45 MIN
Serves : 10 to 12

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.  Slideshow: More Pickled Recipes

How to Make It

Step 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.

Step 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.

Step 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.

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