Pickle Plate Recipe

Prepare vegetables

Wash all fresh vegetables. Slice cucumbers into 1/4-inch rounds, thinly slice radishes and red onion, and julienne the carrots. Halve small dill pickles or gherkins. Place vegetables in a heatproof bowl or jar(s) with lids, layering so sturdier items (carrots, cucumbers) go in first and delicate items (onion, radish) on top.

Make brine

In a small saucepan combine 1 cup white vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 teaspoon whole mustard seeds, 1 teaspoon black peppercorns, smashed 2 garlic cloves, 3 dill sprigs, and 1 teaspoon red pepper flakes (if using). Bring the mixture to a simmer over medium heat and stir until sugar and salt dissolve, about 2–3 minutes. Remove from heat and let cool slightly for 5 minutes.

Pack and steep

Pour the hot brine over the prepared vegetables in the jars or bowl, making sure solids are fully submerged. Use a spoon to release any trapped air. Let the jars cool uncovered to room temperature (about 30–45 minutes), then cover and refrigerate. Quick pickles are ready to eat after 1 hour for lightly pickled flavor, best after 4 hours to overnight. They will keep in the refrigerator for up to 2 weeks.

If using store-bought kimchi and sauerkraut, drain any excess brine and transfer to a small serving bowl. If homemade and very salty, taste and, if desired, rinse briefly and squeeze to remove excess liquid; drain before serving.

If you want to mellow very strong fermented flavors, toss kimchi or sauerkraut with a teaspoon of sugar or a drizzle (about 1 tsp) of neutral oil and let sit 10 minutes before plating.

Choose a large platter or wooden board. Arrange small mounds or bowls for the kimchi and sauerkraut at opposite ends to balance the board.

Neatly arrange the quick-pickled vegetables (cucumbers, radishes, onions, carrots, gherkins) in grouped sections around the board. Alternate colors and shapes for visual appeal.

Add olives, pickled jalapeños or banana peppers, and cornichons in small piles or bowls. Place slices of cheese and crackers or bread near one edge to encourage pairing.

Garnish the platter with fresh herbs and additional dill sprigs. Sprinkle a few extra mustard seeds or whole peppercorns from the brine across the board for a rustic look.

Provide small forks, toothpicks, and spoons for the bowls. Serve immediately. Leftover quick pickles keep in the refrigerator up to 2 weeks; cheeses and crackers should be replenished as needed.