Crisp Pickled Vegetables

• 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

1. In a large, deep, nonreactive bowl or heatproof glass jar, combine the cauliflower, carrots, fennel, red bell pepper, zucchini and beans.
2. In a medium heatproof bowl, cover the chiles with boiling water and let stand until softened, about 10 minutes.
3. Drain the chiles and transfer to a large saucepan.
4. Add the cider vinegar, white wine vinegar, sugar, salt, coriander, peppercorns, ginger, bay leaf and garlic.
5. Add 3 cups of water and bring to a boil, stirring to dissolve the sugar.
6. Pour the hot liquid over the vegetables and cover with a plate to keep the vegetables submerged.
7. Let cool to room temperature, then cover with plastic wrap and refrigerate for 2 to 3 days.
8. Drain the vegetables and transfer to a large platter.
9. Drizzle with olive oil, garnish with the parsley and chives and serve.

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, extravirgin olive oil, flatleaf, chives

Taken from www.foodandwine.com/recipes/crisp-pickled-vegetables (may not work)