Pickled Fermented Vegetable Platter (Printable Version)

A vibrant assortment of tangy pickled and fermented vegetables artfully arranged for a flavorful dish.

# Components:

→ Fresh Vegetables

01 - 1 cup julienned carrots
02 - 1 cup sliced cucumber
03 - 1 cup thinly sliced radishes
04 - 1 cup shredded red cabbage
05 - 1 cup cauliflower florets
06 - 1 cup trimmed green beans

→ Quick Pickling Brine

07 - 2 cups white vinegar
08 - 2 cups water
09 - 2 tablespoons sugar
10 - 2 tablespoons kosher salt

→ Spices & Aromatics

11 - 2 garlic cloves, sliced
12 - 1 tablespoon mustard seeds
13 - 1 tablespoon coriander seeds
14 - 1 teaspoon black peppercorns
15 - 2 bay leaves
16 - 3 sprigs fresh dill
17 - 1 small red chili, sliced (optional)

→ Fermented Vegetables (Optional)

18 - 1 cup kimchi
19 - 1 cup sauerkraut

# Preparation steps:

01 - Wash all vegetables thoroughly and cut them according to the specified styles.
02 - In a saucepan, combine white vinegar, water, sugar, and kosher salt. Bring to a boil while stirring to dissolve all solids, then remove from heat and allow to cool slightly.
03 - Tightly pack the prepared vegetables into clean glass jars or small bowls, grouping similar colors and shapes for an attractive presentation.
04 - Evenly distribute sliced garlic, mustard seeds, coriander seeds, black peppercorns, bay leaves, fresh dill sprigs, and sliced chili (if using) into the jars.
05 - Pour the warm pickling brine over the vegetables ensuring full submersion to prevent spoilage.
06 - Seal the jars tightly and let cool to room temperature before refrigerating for at least 12 hours for quick pickles or up to 48 hours for enhanced flavor.
07 - For fermentation, prepare a 2% salt brine by dissolving 1.6 tablespoons kosher salt in 4 cups water. Submerge vegetables completely and ferment at room temperature for 5 to 7 days, checking daily.
08 - Arrange pickled and fermented vegetables in jars or bowls placed in linear or grid patterns on a serving board for a visually stunning display.

# Expert Advice:

01 -
  • It's a make-ahead dream—most of the work happens while you're doing something else, and it actually tastes better the longer it sits
  • The crunch and tang feel indulgent without any of the guilt, and they pair beautifully with literally anything from bread to cheese to cured meats
  • You get to feel like a proper fermentation enthusiast without needing special equipment or mystical knowledge
  • It's naturally vegan and gluten-free, which means everyone at your table can enjoy it without asking
02 -
  • Temperature matters profoundly—if your brine is too hot, it'll over-soften the vegetables; if it's too cool, they won't absorb the flavor as readily. That brief cooling period is non-negotiable
  • Submerged vegetables are happy vegetables. The moment any vegetable breaks the surface of the brine, it starts oxidizing and browning. Weight them down if needed
  • Fermentation isn't pickling, and they shouldn't be mixed in the same jar. Quick pickling uses vinegar and heat; fermentation uses salt and time. Each creates distinct flavors and textures
  • The vegetables will continue to soften the longer they sit, so if you prefer maximum crunch, eat them sooner rather than later
03 -
  • If you want truly professional presentation, chill your serving board or platter in the freezer for 30 minutes before arranging—it keeps everything crisp and fresh-looking longer
  • The vegetables release liquid as they pickle, concentrating their flavor and creating a secondary brine in the bottom of the jar. This is liquid gold for dressings or to perk up leftovers
  • Don't wash off the brine before serving. That clinging liquid is flavor, and it glistens beautifully under good lighting
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