Vegetable Crudite Recipe

Prepare carrots

Peel and trim whole carrots. Cut into 3–4 inch batons about 1/2 inch thick so they are easy to pick up.

Prepare cucumber

Trim ends of the English cucumber, halve lengthwise and slice into 3–4 inch sticks. If waxed, peel first and optionally seed if very watery.

Prepare bell pepper

Core and seed the red bell pepper, then slice into long strips about 1/2 inch wide.

Prepare snap peas, radishes, tomatoes

Trim snap peas if needed; halve radishes or quarter large ones; leave cherry tomatoes whole or halve if very large.

Bring a medium pot of salted water to a rolling boil. Prepare an ice bath (bowl of ice and cold water). Blanch broccoli and cauliflower florets for 1 minute for bright color and slight tenderness. Remove with a slotted spoon into the ice bath for 1 minute, then drain and pat dry. This keeps them crisp but tender.

Make the pickling brine: in a small saucepan combine white wine vinegar, water, sugar, kosher salt, mustard seeds and peppercorns. Heat just until sugar and salt dissolve (do not need to boil). Remove from heat.

Place thinly sliced red onion and carrot ribbons in a heatproof jar or bowl. Pour the warm brine over the vegetables, press them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 24 hours). Drain before serving.

If using store-bought dips, transfer hummus, tzatziki and roasted red pepper dip into serving bowls. Drizzle the hummus with 1 tablespoon olive oil and sprinkle with a pinch of flaky sea salt and chopped parsley. For homemade hummus or dips, prepare in advance and chill.

Arrange all prepared vegetables on a large serving platter or board in sections: fresh raw batons and slices, blanched florets, quick pickles (drained) and whole items like cherry tomatoes. Place the bowls of hummus and other dips centrally or spaced for easy access.

Garnish the hummus with remaining tablespoon of olive oil, scatter chopped parsley, and finish vegetables with a light sprinkle of flaky sea salt and freshly ground black pepper. Serve with lemon wedges on the side for squeezing over vegetables or dips.

Serve immediately for best texture. Leftover quick pickles keep up to 5 days refrigerated; keep remaining prepared vegetables airtight and consume within 2 days for best freshness.