Pickled Crudités with Buttermilk Dip

Pickles

• 2 cups distilled white vinegar

• 2 cups dry white wine

• 1 cup sugar

• ¼ cup kosher salt

• 7 garlic cloves

• 4 bay leaves

• 1 tablespoon allspice berries

• 1 tablespoon coriander seeds

• 1 tablespoon black peppercorns

• ½ teaspoon cumin seeds

• ½ teaspoon crushed red pepper

• 8 baby carrots (halved lengthwise)

• 8 scallions (trimmed to 5 inches)

• 6 tender inner celery ribs (cut into 4-inch lengths)

• 4 golden beets (medium peeled and cut into 1/-inch wedges)

• 2 yellow, red or mixed bell peppers (cut into 1/-inch strips)

• 1 English cucumber (halved crosswise, cut into spears and seeded)

• 1 pound cauliflower (cut into florets)

• 1 fennel bulb (halved lengthwise, cored and cut into /2-inch wedges)

• 4 ounces sunchokes (scrubbed and cut into 1/2-inch wedges)

Dip

• 1 cup buttermilk

• 1 cup crème fraîche

• ¼ cup parsley (minced)

• 2 tablespoons chives (minced)

• 2 tablespoons dill (minced)

• 2 tablespoons tarragon (minced)

• 1 ½ tablespoons fresh lemon juice

• 1 tablespoon distilled white vinegar

• 1 garlic clove (finely grated)

• 1 ½ teaspoons freshly ground black pepper

• ½ teaspoon celery seeds

• ¼ teaspoon dill pollen or dill weed

• ¼ teaspoon ground coriander

• Kosher salt

• Dill (basil and tarragon sprigs, for garnish)