Crisp Pickled Vegetables

By patticakes

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.

Ingredients

• 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

Details

Servings 10
Cooking time 47mins
Adapted from foodandwine.com

Preparation

Step 1

Directions

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 Ahead

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