Spring Time Pickled Veggies #recipe

Crisp Pickled Vegetables
Adam Perry Lang for Food & Wine

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.

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