Crisp Pickled Vegetables

With a rich meal, Adam Perry Lang likes serving crisp, tangy vegetables to lighten things up. He marinates them for a couple of days in a mix of vinegar, sugar and guajillo chiles for a hint of spice. The vegetables can be served as a starter or alongside the main course.

Slideshow: More Pickled Vegetables

  • Total Time:
  • Servings: 10
  • Time(Other): plus 2 days marinating

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  • 3 cups cauliflower florets
  • 1/2 pound baby carrots, halved lengthwise
  • 1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
  • 1 red bell pepper, cut into 2-by-1/2-inch matchsticks
  • 1 zucchini (1/2 pound), cut into 2-by-1/2-inch matchsticks
  • 1/2 pound yellow wax beans or green beans, cut into 2-inch lengths
  • 3 dried guajillo chiles, seeded and cut into thin strips
  • Boiling water
  • 3 cups cider vinegar
  • 1/2 cup white wine vinegar
  • 3/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon julienned fresh ginger
  • 1 bay leaf
  • 8 garlic cloves, smashed
  • Extra-virgin olive oil, for drizzling
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup snipped chives

How to make this recipe

  1. In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.

  2. In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes. Drain the chiles and transfer to a large saucepan. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.

  3. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.

  4. Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.

Make Ahead

The drained vegetables can be refrigerated for up to 3 days.

Contributed By Photo © Lucy Schaeffer Published April 2008

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