• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 3 cups cauliflower florets
2. 1/2 pound baby carrots, halved lengthwise
3. 1 fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
4. 1 red bell pepper, cut into 2-by- 1/2-inch matchsticks
5. 1 zucchini ( 1/2 pound), cut into 2-by-1/2-inch matchsticks
6. 1/2 pound yellow wax beans or green beans, cut into 2-inch lengths
7. 3 dried guajillo chiles, seeded and cut into thin strips
8. Boiling water
9. 3 cups cider vinegar
10. 1/2 cup white wine vinegar
11. 3/4 cup sugar
12. 1 tablespoon kosher salt
13. 1 teaspoon coriander seeds
14. 1 teaspoon black peppercorns
15. 1 tablespoon julienned fresh ginger
16. 1 bay leaf
17. 8 garlic cloves, smashed
18. Extra-virgin olive oil, for drizzling
19. 1/4 cup chopped flat-leaf parsley
20. 1/4 cup snipped chives

Directions

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.