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Categories:
cauliflower florets baby carrots fennel bulb red bell pepper zucchini beans guajillo chiles boiling water cider vinegar white wine vinegar sugar kosher salt coriander seeds black peppercorns ginger bay leaf garlic extra-virgin olive oil flat leaf chives
Viewed: 37 - Published at: 10 years agoIngredients
- 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
Method
- 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.
