Ingredients
Pickles
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2 cups distilled white vinegar
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2 cups dry white wine
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1 cup sugar
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¼ cup kosher salt
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7 garlic cloves
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4 bay leaves
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1 tablespoon allspice berries
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1 tablespoon coriander seeds
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1 tablespoon black peppercorns
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½ teaspoon cumin seeds
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½ teaspoon crushed red pepper
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8 baby carrots (halved lengthwise)
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8 scallions (trimmed to 5 inches)
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6 tender inner celery ribs (cut into 4-inch lengths)
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4 golden beets (medium peeled and cut into 1/-inch wedges)
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2 yellow, red or mixed bell peppers (cut into 1/-inch strips)
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1 English cucumber (halved crosswise, cut into spears and seeded)
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1 pound cauliflower (cut into florets)
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1 fennel bulb (halved lengthwise, cored and cut into /2-inch wedges)
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4 ounces sunchokes (scrubbed and cut into 1/2-inch wedges)
Dip
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1 cup buttermilk
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1 cup crème fraîche
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¼ cup parsley (minced)
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2 tablespoons chives (minced)
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2 tablespoons dill (minced)
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2 tablespoons tarragon (minced)
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1 ½ tablespoons fresh lemon juice
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1 tablespoon distilled white vinegar
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1 garlic clove (finely grated)
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1 ½ teaspoons freshly ground black pepper
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½ teaspoon celery seeds
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¼ teaspoon dill pollen or dill weed
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¼ teaspoon ground coriander
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Kosher salt
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Dill (basil and tarragon sprigs, for garnish)
Directions
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Pickle the vegetables In a large saucepan, combine 2 cups of water with the vinegar, wine, sugar, salt, garlic, bay leaves, allspice, coriander, peppercorns, cumin and crushed red pepper. Bring to a boil over high heat. Remove from the heat and let cool completely. Strain the brine into a very large bowl. Add all of the vegetables, cover and refrigerate overnight.
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Make the dip In a medium bowl, whisk together all of the ingredients except the salt and herb sprigs. Season with salt and refrigerate until chilled, at least 15 minutes.
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Drain the pickled vegetables and pat dry. Arrange them decoratively on a platter, garnish with the herb sprigs and serve with the dip.
Make Ahead
The drained pickles and dip can be refrigerated separately for up to 3 days.