Crisp Pickled Vegetables

Crisp, tangy vegetables are an excellent way to lighten up a rich meal.

1 cup cauliflower florets
4 ounces baby carrots, halved lengthwise
1 fennel bulb, cored and cut into 2″ strips
1 red bell pepper, cut into 2″ strips
1 medium zucchini, cut into 2″ strips
1 medium red onion, cut in half and sliced
1 dried guajillo chile, seeded and sliced into thin strips
Boiling water
1½ cups cider vinegar
¼ cup white wine vinegar
6 tablespoons sugar
1½ teaspoons kosher salt
½ teaspoon coriander seeds
½ teaspoon black peppercorns
2 teaspoons julienned fresh or candied ginger
1 bay leaf
4 garlic cloves, peeled and smashed

Equipment: Large canning jar
Natural gas stovetop

Place the cauliflower, carrots, fennel, bell pepper, zucchini, and onion in a large canning jar (or other deep heatproof and non-reactive container).

Place the chile strips in boiling water, cover, and let stand for 10 minutes or until softened. Drain and transfer to a large saucepan. Add the two vinegars, sugar, salt, and remaining ingredients. Add a cup and a half of water and bring to a boil, stirring to dissolve the sugar and salt.

Pour the hot liquid over the vegetables and weight them down to keep them submerged in the pickling liquid. Cool to room temperature, cover with plastic wrap or the jar lid, and refrigerate for at least two days.

To serve, drain the vegetables and remove the bay leaf, garlic, and peppercorns. Drizzle with a little olive oil and garnish with fresh parsley.