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 

2002 Best New Chef Grant Achatz
Grant Achatz
December 2016

Gallery

Recipe Summary

total:
1 hr 45 mins
Yield:
10 to 12
Advertisement

Ingredients

Pickles
Dip

Directions

Instructions Checklist
  • 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. 

    Advertisement
  • 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. 

  • 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.

Advertisement