![Crisp Pickled Vegetables](https://cdn.statically.io/img/www.foodandwine.com/thmb/DS4Z5XLavebbGJoFHR6bPakFN8A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200804-r-pickled-vegetables-1e0e10de0af94f76823e1dd93b8d4ba2.jpg)
Ingredients
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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 (1/2 pound), cut into 2-by-1/2-inch matchsticks
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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
Directions
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In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
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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.
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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.
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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.