This recipe was originally published in Gourmet as part of the 1996 Thanksgiving menu. The pickled vegetables appeared alongside spiced cheese straws as the crunchy prelude to a feast of lobster stew, turkey, and chestnut and bacon stuffing.

　　These dill seed–scented pickles would be a great snack at any point in the year, but the recipe stands the test of time as a Thanksgiving appetizer for a few reasons. First, it’s a flexible way to turn an assortment of small carrots, celery ribs, and pearl onions (or other crunchy veggies) into a refreshing party snack that won’t fill anyone up too much before the potatoes and gravy hit the table. But these pickled vegetables are also an excuse to cross one of the courses of the meal off your list a few days ahead, since they can be made up to three weeks ahead of time. Just save those celery sticks to add in the final 24 hours before the meal so that they’ll keep their cooling crunch.

　　

Ingredients

¾ pound red, white, and/or yellow pearl onions (about 2 cups)

　　1 pound slim baby carrots with tops (about 40), peeled and trimmed

　　1½ cups white-wine vinegar

　　2½ cups water

　　⅔ cup sugar

　　2 teaspoons dill seeds

　　2 teaspoons salt

　　4 large celery ribs, cut into 4- by ½-inch sticks

　　

Step 1

In a large saucepan of boiling water blanch onions 3 minutes and drain in a colander. Cool onions just until they can be handled and peel. Arrange onions and carrots in two 1-quart Mason-type jars.

　　

Step 2

In pan bring vinegar, water, sugar, dill seeds, and salt to a boil and simmer 3 minutes. Pour hot mixture over onions and carrots and cool completely. Add celery. Chill vegetables, covered, at least 12 hours to develop flavors. Pickled vegetables may be made up to 3 weeks ahead but do not add celery until 1 day before serving.