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Pickled Crudités

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan dish offers a sophisticated twist on the traditional vegetable platter. By lightly poaching baby carrots, sweet potatoes and Brussels sprouts in a fragrant brine of white wine vinegar, garlic and warming spices, the vegetables take on a bright, tangy flavour while maintaining their satisfying crunch. It is a refreshing alternative to standard raw crudités, bringing a zesty acidity that cuts through richer appetisers or creamy festive dips.

Perfect for effortless entertaining, these pickled vegetables can be prepared a day in advance, allowing the aromatics like coriander seeds and chillies to infuse deeply. This healthy, colourful snack is best served chilled on a large platter, making it an ideal choice for a summer lunch or as a sharp, savoury accompaniment to a weekend buffet spread.

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Ingredients for Pickled Crudités

  • 475ml distilled white vinegar

  • 475ml white wine vinegar

  • 80ml sugar

  • 1/4 cup plus 2 teaspoons kosher salt

  • 8 bay leaves

  • 8 garlic cloves, smashed

  • 4 chillies de árbol

  • 2 tablespoons fennel seeds

  • 2 tablespoons coriander seeds

  • 1 tablespoon whole black peppercorns

  • 1 tablespoon yellow mustard seeds

  • 450g baby or small red-skinned sweet potatoes, peeled or unpeeled, cut lengthwise into spears

  • 450g brussels sprouts, trimmed, halved

  • 450g baby carrots, peeled, trimmed with 1/2" green tops still attached, halved lengthwise if more than 1" in diameter

  • 12 baby turnips or radishes, trimmed with 1/2" green tops still attached

  • 1 large fennel bulb, trimmed, halved lengthwise, cut into 1/3" wedges with some core attached

  • 450g baby bell (Ariel) peppers, cored, halved lengthwise, or assorted red, yellow, and orange peppers, quartered lengthwise

  • Ingredient info: Chillies de árbol are sold at better supermarkets and at Latin American markets.

How to make Pickled Crudités

Mix first 11 ingredients and 1925ml water in a large pot. Bring to a boil and stir until sugar and salt dissolve.

Add sweet potatoes, brussels sprouts, carrots, and turnips; cook until just barely crisp-tender, about 5 minutes. Add fennel; cook for 1 minute. Add peppers, pressing to submerge; remove pot from heat and let cool to room temperature. Cover and chill vegetables until cold. DO AHEAD: Can be made 1 day ahead. Keep chilled. Drain vegetables before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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