Crisp Picked Vegetables by Adam Perry Lang for Food and Wine

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Crisp Picked Vegetables by Adam Perry Lang for Food and Wine

3 c cauliflower florets

1/2 lb baby carrots, halved lengthwise

1 fennel bulb, cored and cut in 2 by 1/2 inch matchsticks

1 red bell pepper, cut into 2 by1/2 in matchsticks

1 zucchini, (1/2 lb), cut into 2 by 1/2 inch matchsticks

1/2 lb yellow wax beans or green beans, cut into 2-inch lengths

3 dried guajillo chiles, seeded and cut into thin strips*

Boiling water*

3 c cider vinegar

1/2 c white wine vinegar

3/4 c sugar**

1 T kosher salt

1 t coriander seeds***

1 t black peppercorns

1 T julienned fresh ginger

1 bay leaf

8 garlic cloves, smashed

olive oil for drizzling

1/4 c chopped flat leaf parsley

1/4 c snipped chives

In large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots,

fennel, red bell pepper, zucchini, and beans.

I med heatproof bowl, cover the chiles with boiling water and let stand until softened,

about 10 mins, Drain chiles and transfer to large saucepan. Addd the vinegars, sugar,

salt, coriander, peppercorns, ginger, bay leaf, and garlic. Add 3 c water and bring to a

boil, stirring to dissolve sugar.

Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables

submerged. Let cool to room temp, cover with plastic, and refrigerate for 2-3 days.

Drain the vegetables and transfer to a large platter. Drizzle with olive oil, garnish with

parsley and chives, and serve.

*! used already pickled hot peppers in lieu of the rehydrated guajillo chiles

**Next time, I will reduce the sugar to 1/2 (or maybe even 1/3) c.

**I used an equal combination of fennel and caraway seeds in place of coriander seeds.