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Active Time:40 minsTotal Time:1 day 40 minsServings:16Yield:1 appetizer plateJump to Nutrition Facts
Active Time:40 minsTotal Time:1 day 40 minsServings:16Yield:1 appetizer plate
Active Time:40 mins
Active Time:
40 mins
Total Time:1 day 40 mins
Total Time:
1 day 40 mins
Servings:16
Servings:
16
Yield:1 appetizer plate
Yield:
1 appetizer plate
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsRefrigerator Pickles1poundvegetables, such as mini cucumbers, fennel, carrots, beets or green beans2 ⅓cupswhite, champagne or rice vinegar1 ⅓cupswater4teaspoonsgranulated sugar1 ¼teaspoonsKosher salt3-4 sprigsfresh dill or fennel fronds¾teaspooncoriander seeds¾teaspoonmustard seed¾teaspoonblack peppercornsAppetizer Board½cupcrème fraîche or plain skyr1 recipeRefrigerator Pickles6ouncessalmon gravlax(or your favorite smoked salmon)8rye toasts, such as Ryvita Crispbread or Finn Crisp crackers½English cucumber, thinly sliced2mediumheirloom tomatoes, sliced3Medium-Boiled Eggs, halved3tablespoonscapersLemon wedgesFlaky salt, such as MaldonCracked black pepper
Cook Mode(Keep screen awake)
Ingredients
Refrigerator Pickles
1poundvegetables, such as mini cucumbers, fennel, carrots, beets or green beans
2 ⅓cupswhite, champagne or rice vinegar
1 ⅓cupswater
4teaspoonsgranulated sugar
1 ¼teaspoonsKosher salt
3-4 sprigsfresh dill or fennel fronds
¾teaspooncoriander seeds
¾teaspoonmustard seed
¾teaspoonblack peppercorns
Appetizer Board
½cupcrème fraîche or plain skyr
1 recipeRefrigerator Pickles
6ouncessalmon gravlax(or your favorite smoked salmon)
8rye toasts, such as Ryvita Crispbread or Finn Crisp crackers
½English cucumber, thinly sliced
2mediumheirloom tomatoes, sliced
3Medium-Boiled Eggs, halved
3tablespoonscapers
Lemon wedges
Flaky salt, such as Maldon
Cracked black pepper
DirectionsTo prepare pickles: Cut vegetables as desired, then tightly pack into 2 or 3 pint-size (2-cup) mason jars. (If using beets, give them their own jar.) Combine vinegar, water, sugar, salt, dill (or fennel fronds), coriander and mustard seeds and peppercorns in a medium saucepan. Bring to a simmer over medium-high heat, about 4 minutes. Pour the brine over the vegetables. Let cool to room temperature, about 1 hour. Refrigerate for at least 24 hours before serving.To assemble board: Spoon crème fraîche (or skyr) into a bowl and place on a large board or platter. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter. Sprinkle the eggs with salt and pepper.To make aheadThe refrigerator pickles can be made up to 3 weeks ahead.Originally appeared: EatingWell Magazine, June 2019; updated September 2022
Directions
To prepare pickles: Cut vegetables as desired, then tightly pack into 2 or 3 pint-size (2-cup) mason jars. (If using beets, give them their own jar.) Combine vinegar, water, sugar, salt, dill (or fennel fronds), coriander and mustard seeds and peppercorns in a medium saucepan. Bring to a simmer over medium-high heat, about 4 minutes. Pour the brine over the vegetables. Let cool to room temperature, about 1 hour. Refrigerate for at least 24 hours before serving.To assemble board: Spoon crème fraîche (or skyr) into a bowl and place on a large board or platter. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter. Sprinkle the eggs with salt and pepper.To make aheadThe refrigerator pickles can be made up to 3 weeks ahead.
To prepare pickles: Cut vegetables as desired, then tightly pack into 2 or 3 pint-size (2-cup) mason jars. (If using beets, give them their own jar.) Combine vinegar, water, sugar, salt, dill (or fennel fronds), coriander and mustard seeds and peppercorns in a medium saucepan. Bring to a simmer over medium-high heat, about 4 minutes. Pour the brine over the vegetables. Let cool to room temperature, about 1 hour. Refrigerate for at least 24 hours before serving.
To assemble board: Spoon crème fraîche (or skyr) into a bowl and place on a large board or platter. Arrange pickles, salmon, rye toasts (or crackers), cucumber, tomatoes, eggs, capers and lemon wedges on the platter. Sprinkle the eggs with salt and pepper.
To make aheadThe refrigerator pickles can be made up to 3 weeks ahead.
To make ahead
The refrigerator pickles can be made up to 3 weeks ahead.
Originally appeared: EatingWell Magazine, June 2019; updated September 2022
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Nutrition Facts(per serving)73Calories4gFat7gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
