Crisp Pickled Vegetables

Name: Crisp Pickled Vegetables
Ingredients: 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; 4 large stalks celery, chunked or matchsticks as preferred; 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

Crisp Pickled Vegetables was pinched from <a href="http://thekitchensinkrecipes.com/2008/03/29/crisp-pickled-vegetables/" target="_blank">thekitchensinkrecipes.com.</a>

INGREDIENTS

•

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

•

4 large stalks celery, chunked or matchsticks as preferred

•

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

Go To Recipe

review

►