Pickled and Fermented Feast (Print)

An artful display of crisp, tangy pickled and fermented vegetables, perfect for a vibrant appetizer or side.

# Components:

→ Quick-Pickled Red Onions

01 - 1 medium red onion, thinly sliced
02 - 1 cup distilled white vinegar
03 - 1 cup water
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons kosher salt

→ Fermented Carrot Sticks

06 - 4 large carrots, peeled and cut into sticks
07 - 2 cups filtered water
08 - 1 tablespoon non-iodized sea salt
09 - 2 garlic cloves, peeled
10 - 1 teaspoon coriander seeds
11 - 1 sprig fresh dill

→ Pickled Golden Beets

12 - 2 medium golden beets, peeled and sliced into rounds
13 - 1 cup apple cider vinegar
14 - 1/2 cup water
15 - 2 tablespoons honey or maple syrup
16 - 1 teaspoon kosher salt
17 - 1 bay leaf

→ Pickled Purple Cauliflower

18 - 2 cups purple cauliflower florets
19 - 1 cup rice vinegar
20 - 1/2 cup water
21 - 1 tablespoon sugar
22 - 1 teaspoon kosher salt
23 - 1/2 teaspoon turmeric powder (optional)

→ Garnishes & Serving

24 - Fresh dill fronds, for garnish
25 - Fresh parsley leaves, for garnish
26 - Crusty bread or crackers (optional)

# Directions:

01 - Thoroughly wash all jars, bowls, and utensils with hot, soapy water. Rinse well and air dry. Inspect jars for any damage; discard if cracked or chipped to prevent contamination.
02 - Combine vinegar, water, sugar, and salt in a small saucepan. Heat over medium until sugar and salt dissolve, about 2 to 3 minutes. Place sliced onions into a heatproof container and pour hot liquid over, fully submerging onions. Cool to room temperature, then cover and refrigerate. Onions are ready in 1 hour and best after 24 hours.
03 - Dissolve sea salt in filtered water to create brine. Vertically pack carrot sticks into a clean jar, adding garlic, coriander seeds, and dill. Pour brine over carrots to cover completely. Use a fermentation weight to keep carrots submerged. Cover jar with cloth or fermentation lid allowing gas escape. Ferment at room temperature for 3 to 7 days, tasting after day 3 until tangy and crisp.
04 - Bring water to a boil and blanch beet slices for 3 minutes. Drain and rinse with cold water. Place beets and bay leaf in a clean jar. Heat apple cider vinegar, water, honey or maple syrup, and salt until simmering and salt dissolves, about 2 minutes. Pour hot liquid over beets, submerging fully. Cool to room temperature, cover, then refrigerate. Beets will develop tender yet firm texture and deepen in color.
05 - Place cauliflower florets in a clean jar. Bring rice vinegar, water, sugar, salt, and optional turmeric to a boil, stirring until dissolved. Pour hot pickling liquid over florets, pressing down to submerge. Cool to room temperature, cover, and refrigerate. Cauliflower remains crisp and preserves vibrant purple color.
06 - Select multiple small jars or bowls for each vegetable. Arrange containers on a platter in linear or grid patterns, grouping by color for visual impact. Garnish each with fresh dill or parsley. Serve immediately or refrigerate for up to 24 hours to preserve color and texture. Pair with crusty bread or gluten-free crackers if desired.

# Expert Advice:

01 -
  • It's a complete make-ahead project that actually gets better the longer it sits—zero stress on serving day
  • Every component offers a different tangy personality; together they're somehow even better than alone
  • The visual presentation is restaurant-worthy, and people always assume you spent hours when it's really just smart assembly
  • You'll finally understand why fermented vegetables taste like nothing you've bought at the store
02 -
  • Filtered water is non-negotiable for fermentation—chlorine from tap water actively prevents the beneficial bacteria from establishing themselves, and you'll end up with mushy, flavorless vegetables
  • Non-iodized salt is equally important; iodine interferes with fermentation chemistry in ways that seem small until your jar turns out cloudy or your carrots never develop that proper sour tang
  • A jar that develops mold—and you'll recognize it as white, fuzzy growth on the surface—means the vegetables underneath are compromised; discard immediately without tasting or reconsidering
03 -
  • Use only non-reactive containers—glass and ceramic work beautifully; aluminum and cast iron will interact with vinegar and can discolor or taste metallic
  • If you're preparing this more than a few hours ahead, keep the garnish separate and add it just before serving; wilted herbs undermine the fresh, alive feeling of the whole platter
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