Sunday, May 13, 2012

Crisp Pickled Vegetables


3 cups cauliflower florets
1/2 pound baby carrots, halved lengthwise
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 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, cut into 2-by-1/2-inch matchsticks (1/2 pound)
1/2 pound yellow wax beans or green beans, cut into 2-inch lengths
3 dried Guajillo chilies, seeded and cut into thin strips
3 cups cider vinegar
1/2 cup white wine vinegar
3/4 cup sugar
1 tablespoon kosher salt
1 teaspoon coriander seeds


In a large heatproof or nonreactive bowl, mix the cauliflower, red bell peppers, beans, carrots, fennel and zucchini together.

Put the chilies in a medium heatproof bowl and cover them with boiling water. Let the chilies stand for about ten minutes, or until they have softened. Drain the water from the chilies and place them in a large saucepan. Add the white wine vinegar, sugar, cider vinegar, salt, peppercorns, ginger, coriander, garlic and bay leaf to the saucepan. Pour three cups of water to the pan and bring it to a boil. Stir the mix to ensure all the sugar dissolves. Once ready pour the liquid over the vegetables until they are completely submerged. Cover the bowl and let cool to room temperature. Once cooled, cover the bowl with plastic wrap and refrigerate for 2-3 days.  Drain the liquid off the vegetables and place them on a large platter. Drizzle the vegetables with oil and garnish with parsley to serve. 


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