Ingredients

• 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.