Pickle Plate Recipe

Prepare vegetables

Trim, peel and cut the vegetables as listed: carrots into 1/4-inch sticks, cucumbers into thin diagonal slices, radishes thin, cauliflower into small florets and red onion thin. Place all vegetables in a large heatproof bowl or container.

Blanch/brine rinse (optional for firmer veg)

If you prefer very crisp vegetables, dissolve 1 tablespoon kosher salt in 2 cups cool water and briefly soak the vegetables for 10 minutes, then drain and pat dry. This step draws out excess air and helps crunch.

Make pickling liquid

In a small saucepan combine 1 cup white wine vinegar, 1/2 cup apple cider vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Add 1 teaspoon pickling spices (mustard seed, coriander seed, black peppercorns), 2 crushed garlic cloves and 4 dill sprigs. Heat over medium until sugar dissolves and the mixture comes just to a simmer (about 3–4 minutes). Remove from heat and let cool 5 minutes.

Jar the vegetables

Pack the prepared vegetables evenly into a clean 1-quart jar or two smaller jars, tucking dill sprigs and garlic among the vegetables so flavor distributes. Pour the hot (but not boiling) pickling liquid over the vegetables, leaving about 1/2 inch headspace. Use a spoon to release any trapped air bubbles. If necessary, add a bit more water to cover the vegetables.

Cool and chill

Let the jar cool to room temperature (about 30 minutes). Cap and refrigerate at least 6 hours for light flavor, preferably 24 hours for best flavor. Pickles will keep refrigerated up to 3 weeks; flavor improves after a day or two.

Hard-boil the eggs

Place eggs in a single layer in a saucepan and add enough cold water to cover by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, then peel under running water.

Make egg pickling brine

In a small saucepan combine 1 cup white vinegar, 1/2 cup water, 1 teaspoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon whole peppercorns, 1 bay leaf and 1/4 teaspoon red pepper flakes (if using). Bring to a simmer for 2 minutes just to dissolve sugar and bloom spices, then remove from heat and let cool to warm (about 5–10 minutes).

Jar the eggs

Place peeled eggs into a clean 1-pint jar. Pour the warm brine over the eggs so they are completely submerged, leaving 1/2 inch headspace. Close the jar and let cool to room temperature.

Chill and marinate

Refrigerate the eggs at least 24 hours before serving for best color and flavor penetration. They will keep up to 1 week refrigerated; flavor intensifies over several days.

Assemble the pickle plate by arranging a generous selection of the quick pickled vegetables on a serving platter. Halve or quarter the pickled eggs and place them centrally or alongside the vegetables.

Drizzle 1 teaspoon extra virgin olive oil lightly over vegetables, sprinkle 2 tablespoons chopped parsley, toasted seeds if using, and finish with a light pinch (about 1/2 teaspoon) of sea salt scattered over the plate. Serve chilled or at cool room temperature.

Notes: The quick pickles are best after 24 hours and will keep 2–3 weeks refrigerated. Pickled eggs are best after 24–48 hours and keep up to 1 week. Scale quantities to the number of guests; this recipe is a chef’s-choice style plate — feel free to substitute seasonal vegetables.