Crisp Pickled Vegetables
Recipe from Food & Wine

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.


Crisp Pickled Vegetables
Lucy Schaeffer

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Servings: 10
Prep Time: 45 mins
Total Time: 45 mins
Related Categories: Appetizers, Cauliflower, Vegetable Appetizers, Vegetables, Vegetarian, Zucchini
 
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Ingredients
  • 3  cups
    cauliflower florets
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  • 1/2  pound
    baby carrots, halved lengthwise
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  • 1 
    fennel bulb, cored and cut into 2-by-1/2-inch matchsticks
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  • 1 
    red bell pepper, cut into 2-by-1/2-inch matchsticks
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  • 1 
    zucchini, cut into 2-by-1/2-inch matchsticks (1/2 pound)
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  • 1/2  pound
    yellow wax beans or green beans, cut into 2-inch lengths
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  • 3 
    dried guajillo chiles, seeded and cut into thin strips
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  •  
    Boiling water
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  • 3  cups
    cider vinegar
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  • 1/2  cup
    white wine vinegar
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  • 3/4  cup
    sugar
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  • 1  tablespoon
    kosher salt
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  • 1  teaspoon
    coriander seeds
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  • 1  teaspoon
    black peppercorns
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  • 1  tablespoon
    julienned fresh ginger
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  • 1 
    bay leaf
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  • 8 
    garlic cloves, smashed
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  •  
    Extra-virgin olive oil, for drizzling
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  • 1/4  cup
    chopped flat-leaf parsley
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  • 1/4  cup
    snipped chives
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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.
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