© Lucy Schaeffer
Crisp Pickled Vegetables
- TOTAL TIME:
- SERVINGS: 10
- 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
- In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
- 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.
- 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.
- Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with the parsley and chives and serve.
Make AheadThe drained vegetables can be refrigerated for up to 3 days.